Before I went vegan I absolutely loved cottage cheese. For many years I planned to make a plant based version, but for some reason I never tried. Most recipes call for raw tofu, but that made me gag. To my surprise I made a really easy and delicious vegan cottage cheese.
Hope you enjoy this as much as I did.
1 cup cashews soaked and drained
1/2 cup tofu either broken up into chunks with your hands or a fork
1/3 cup canned coconut milk
1/4 tsp dijon mustard
1 tsp lemon juice
2 to 3 tbsp vegan mayo ( sounds odd, but it gives great flavor)
1/2 tsp onion powder
1/2 tsp garlic powder
4 dashes curry powder for cheese flavor or 2 tbsp nutritional yeast. For budgeting purposes I use curry powder for cheese flavor.
Sea salt to taste
Preheat oven to 400 degrees. Season the tofu with a bit of sea salt and add 1 tsp of the cheese sauce to it and mix to combine.
Line a baking sheet with parchment paper and spread tofu out onto the baking sheet. Bake for 20 minutes. As tofu is baking make the cheese sauce.
Add all the cheese ingredients to a high speed blender. I used my vitamix and blended on high speed which is best for a creamy consistency.
Once blended add to a bowl. You don’t want a super thick consistency so if needed add a bit more coconut milk.
Once tofu is baked let cool. Once cooled stir that into the cheese sauce.
Now you’ve just made vegan cottage cheese!
I made this cottage cheese for gluten free bow ties and cottage cheese which is a meal I grew up eating.