|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|
|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.
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