This easy and quick Vegan Cottage Cheese is a perfect substitute to the traditional ones. Its high in protein and other nutrients along with being versatile. Simply spread over your toast or serve it with fruits or just snack on it at any time of the day.
1/4cupraw cashew nuts(boiled and drained) - see notes
1/2of 14 oz silken tofu
1/2tspapple cider vinegar
1 1/4tsplemon juice
1/8cupunsweetened almond milk
1/2cupcrumbled extra firm tofu
Combine all the ingredients in a blender (except crumbled tofu) and blend it smooth.
Spoon it out in a bowl and stir in crumbled tofu.
Let it rest in the fridge for about 15 minutes. Take it out and serve it with fruits or over toast.
For cashew nuts – bring about 1 cup of water to boil and put cashew nuts in it. Cook at high for only 2 minutes. Turn it off and drain. If you are in a hurry cool them down under cold running water or let it come to room temperature.
Use any dairy free milk of your choice.
Store it in an air tight glass container in the refrigerator for about 2 weeks.