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Vegan Cottage Cheese
Thought this vegan cottage cheese won't fool anyone that it is actually cottage cheese, it is a wonderful dairy-free alternative. Top it with plenty of fresh herbs and use it to dip veggies, top with fresh fruit, or spread on bread.
Course
Appetizer, Dip, Spread
Cuisine
gluten-free, vegan, vegetarian
Prep Time
10
minutes
Total Time
10
minutes
Author
Vanessa @ VeganFamilyRecipes.com
Ingredients
12.3
Ounces
350g
Organic Silken Tofu
Sauce
3
tablespoons
Raw Cashews
soaked for at least 2 hours
3
tablespoons
unsweetened Almond Milk
1
teaspoon
Apple Cider Vinegar
1
teaspoon
Nutritional Yeast
ΒΌ
of a teaspoon Salt
Fresh herbs of choice
dill, parsley, chives, etc.
Instructions
Crumble up silken tofu with your fingers or fork until lumpy. Set aside.
In a food processor, blend cashews, almond milk, vinegar, nutritional yeast and salt until smooth to make sauce.
Gently mix cashew sauce with tofu. Top with fresh herbs of choice and serve with veggies, fruit, or on bread.
Store in an airtight container in fridge and eat within 4 days.