Best Tofu Cottage Cheese Vegan Recipes
VEGAN COTTAGE CHEESE
Steps:
- Place soaked cashews, lemon juice, coconut cream, water, distilled white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth.
- Pour the blended cottage cheese mix out into a bowl.
- Place the tofu into a separate shallow bowl and crumble it with a fork.
- Add the crumbled tofu and chopped chives to the blended cottage cheese mix 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.
Nutrition Facts : ServingSize 1 Serve, Calories 137 kcal, Sugar 1 g, Sodium 209 mg, Fat 11 g, SaturatedFat 4 g, Carbohydrate 7 g, Fiber 1 g, Protein 5 g, UnsaturatedFat 6 g
5-MINUTE VEGAN COTTAGE CHEESE (NO NUTS)
Vegan cottage cheese that tastes just like the one you used to eat, but minus the dairy! Only 4 ingredients, 1 bowl, and 5 minutes to make a batch. It's creamy, rich in plant-based protein, and can be used any way you would use regular cottage cheese. Enjoy it sweet or savory, hot or cold.Yield: makes about 1 ¾ cups. Recipe lightly adapted from the tofu ricotta in Miyoko Schinner's book Artisan Vegan Cheese.
Provided by Lori Rasmussen, My Quiet Kitchen
Time 5m
Number Of Ingredients 5
Steps:
- No need to press the tofu, but we do want to remove some of the water. Remove the block of tofu from the package, and wrap a tea towel or paper towels around it. Holding the tofu over the sink lightly squeeze to remove some of the water. Place the tofu in a bowl with the other ingredients, starting with the lesser amount of yogurt and salt.
- Use a fork to mash the tofu and incorporate it with the yogurt and seasonings. Mash until the "curds" are as small as you like.
- Taste for seasoning, adding more yogurt, garlic, and salt, if desired. Enjoy your healthy vegan cottage cheese right away, or refrigerate it for an hour or more to allow the flavors to mingle.
Nutrition Facts : Calories 80 kcal, Fat 4 g, Sodium 355 mg, Carbohydrate 4 g, Protein 8 g, Fiber 1 g, ServingSize 1 serving
TOFU COTTAGE CHEESE (VEGAN)
Friends of mine make gave me this recipe and now I am so excited to try it! They use it mostly to make vegan lasagna, so we want to try it in place of the crumbled tofu in our recipe Recipe #238046 to see how it tastes. From the cookbook, The Best of Silver Hills Delicious Vegetarian Cuisine. The recipe says its great served on baked potatoes, in lasagna, or with rye bread. Cooking time doesn't include time to chill.
Provided by Enjolinfam
Categories Soy/Tofu
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, rinse and crumble tofu.
- Place remaining ingredients in blender and blend until smooth. Add just enough pickle juice or water to form a creamy sauce.
- Pour blended sauce over crumbled tofu and mix well.
- Chill and serve.
Nutrition Facts : Calories 170.5, Fat 12.2, SaturatedFat 2.2, Sodium 593.9, Carbohydrate 8, Fiber 0.8, Sugar 1.8, Protein 10.3
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