Creamy Dairy-Free Cottage Cheese
A delicious, creamy, and protein-packed dairy-free cottage cheese alternative that mimics the real thing perfectly!
Equipment
- Blender
- Mixing Bowl
- Spatula
Ingredients
Base Ingredients
- 1 block extra-firm tofu pressed and drained
- 1/2 cup unsweetened coconut yogurt
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice freshly squeezed
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt adjust to taste
- 1/2 tsp garlic powder optional
Instructions
- Press the tofu: Remove tofu from packaging, wrap it in paper towels, and place under a heavy object for 30 minutes to remove excess moisture.
- Crumble half of the tofu by hand into a large mixing bowl, creating small curd-like pieces.
- In a blender, combine the remaining tofu, coconut yogurt, nutritional yeast, lemon juice, apple cider vinegar, salt, and garlic powder. Blend until completely smooth.
- Pour the blended mixture over the crumbled tofu and gently fold with a spatula until evenly combined.
- Transfer the mixture to an airtight container and refrigerate for at least 2 hours to allow flavors to develop.
- Serve chilled and enjoy in sweet or savory dishes!
Notes
For extra tang, increase the lemon juice by 1/2 tablespoon. If you prefer a milder flavor, reduce the nutritional yeast.
