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 |
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Ingredients |
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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.
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Tofu Cottage Cheese
