Dairy Free Cottage Cheese
This recipe was all thanks to my meal prep clients who insisted on a dairy free vegan version of cottage cheese. After some research and testing, I was surprised at how easy this recipe was to make and how strangely similar it tastes to the real thing. I’m a 90’s baby and like most of us, I grew up eating cottage cheese regularly. I loved it with pineapple and strawberries, and always large curd.
As I got older I sort of fell out of eating cottage cheese, but it still gives me that nostalgia of being young and the amazing memories with my family that came with it. All while never realizing that it’s full of saturated fat, cholesterol, and all of the harm it brought to the cows who produced it.
Well, here I am 20 years later, and with my professional chef skills and my whole food plant based nutritional knowledge ready and willing recreate my childhood favs. This recipe has all the positive benefits (helloooo clean protein!) without compromising on flavor and texture. I present you with my vegan cottage cheese that will help you transition to a more healthier plant based lifestyle. Enjoy!
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The Goods:
1 block firm tofu, drained
1 tsp salt
1/2 cup coconut yogurt
3/4 cup unsweetened plant milk of choice
1 tsp nutritional yeast
1 tbsp lemon juice
The Method:
Slice off 1/4 of the block of the tofu. Add that 1/4 block of tofu into a blender with salt, yogurt, milk, nutritional yeast, and lemon juice.
Blend on high until smooth, pour into a medium mixing bowl. Set aside.
Take your larger 3/4 block of tofu and crumble into small little pieces. These are going to be the “cheese curds” so crumble them to desired size. I enjoy large curds so I crumbled the tofu into larger pieces.
Add tofu “cheese curds” into mixture, mix a few times and Boom! That’s it. Super easy and yummy cottage cheese! Enjoy with favorite fruit like fresh strawberries, blueberries, and especially pineapple.
Best enjoyed really cold, so be sure to refrigerate for at least 1 hour before eating. Enjoy within 6 days.
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