Tofu Cottage Cheese

Tofu combined with just three other ingredients makes a creamy, barely sweet vegan cottage cheese, perfect for blintzes.
Yield	about 1 pound
Time	10 minutes hands on, plus time to press and chill
Tools	medium bowl fork or potato masher
Ingredients	1 pound firm tofu, pressed for at least an hour ¾ c non-dairy milk* 1/3 c vegan mayonnaise ½ t fine salt
Directions	Crumble the tofu and mash until desired consistency. Add remaining ingredients and mix well. Chill for several hours and use as desired. If it seems dry, add a bit more milk.
Notes	* I like cashew milk for its hint of sweetness, but you can use any plain non-dairy milk, like soy or almond. Recipe from The Non-Dairy Evolution Cookbook – read my review. Buy it: Amazon.com \| Amazon.co.uk More mock cheese and dairy recipes
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