Vegan Pumpkin Cardamon Cottage Cheese

by Len Springer

This creamy spiced, non dairy cottage cheese is dreamy on sourdough or seeded toasted bread with fruit and honey drizzle on top and nostalgically delicious with chopped pineapple and walnuts. I haven’t made this with pumpkin based tofu yet, but think it will create a similar texture. 

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

1 tap vanilla extract 

1 Tbsp pure maple syrup 

2 tsp Pumpkin Cardamon spice blend 

8 ounces Extra Firm Tofu, Crumbled

Instructions

  • Place soaked cashews, lemon juice, coconut cream, water, white vinegar, salt, nutritional yeast, pumpkin cardamom spice  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. 

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 Cottage Cheese 

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