Tofu combined with just three other ingredients makes a creamy, barely sweet vegan cottage cheese, perfect for blintzes or with fruit.
Yield: about 1 pound
Time: 10 minutes hands on, plus time to press and chill
Tools
- medium bowl
- potato masher, grater, or fork
Ingredients
- 1 pound firm tofu, pressed for at least an hour
- ¾ c milk*
- ⅓ c mayonnaise
- ½ t fine salt
Directions
Crumble the tofu and grate/mash until desired consistency.
Add remaining ingredients and mix well. It will seem a bit too wet; this liquid will be absorbed in the next step.
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.
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