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
  • medium bowl
  • potato masher, grater, or fork
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.

The Non-Dairy Evolution CookbookRecipe from The Non-Dairy Evolution Cookbookread my review.

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Vegan cottage cheese

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