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 | |
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Ingredients |
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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. |
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Notes | * I like cashew milk for its hint of sweetness, but you can use any plain non-dairy milk, like soy or almond.
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