Vegan Cottage Cheese

by Len Springer

Growing up I can still remember the milkman making deliveries to our home. I never drank milk like my siblings, so my Mom would give me a little of her cottage cheese with tomato slices and it always felt extra special and it was a dairy product that I could actually eat without getting sick and I enjoyed the slight tangy taste. This vegan version is my adaptation of cottage cheese that is creamy and savory. So perfect on toasted sourdough with roasted tomatoes or red peppers on top with cracked pepper and chopped herbs. 

1 and ½ cups Raw Cashews.  Soaked in hot water for 1 hour*

2 Tbsp fresh squeezed Lemon Juice

½ cup Coconut Cream Canned, Unsweetened

⅓ cup Water 

1 tsp Distilled White Vinegar

1 tsp Salt

1 Tbsp Nutritional Yeast

2 tsp Garlic Pepper Herb  spice blend 

8 ounces Extra Firm Tofu, Crumbled

1 tsp Chopped Chives

 

Instructions

  • Place soaked cashews, lemon juice, coconut cream, water, white vinegar, salt, nutritional yeast, garlic powder into the blender and blend until smooth.
  • Crumble the tofu and add it to a bowl. Pour over the blended cheese mixture, add the chopped chives and fold everything together gently so you don't break up the tofu.
  • Place into the fridge for at least an hour to firm up and then enjoy.

Notes

  1. Place the raw cashews into a bowl and pour over boiling water from the kettle. Leave it to sit for an hour and then drain and rinse. DO NOT let them soak for longer than an hour as this can cause the cashews to absorb a larger amount of water and you could end up with a watery cottage cheese.
  2. Prep time wise it takes 15 minutes is for hands on time only and does not include the time spent soaking the nuts or the time firming up in the fridge. This makes about 3 cups. So when you make it you have quite a bit. 

TOPPING OPTIONS:

• Roasted bell pepper and chopped herbs 

• Roasted butternut squash 

• Eggplant with carmelized onions 

STORING AND FREEZING

Keep leftovers stored in the fridge and enjoy within around 5 days.

You can also freeze it if you like, just let it thaw overnight in the fridge when you’re ready to eat it. 

 
Try: Vegan Pumpkin Cardamon Cottage Cheese

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