Ingredients for Tofu Cottage Cheese Vegan
- 14 ounces (400g) firm or extra-firm tofu
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- Raw Cashews
- Water
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How to Make Tofu Cottage Cheese Vegan
- Crumble 14 ounces (400g) firm or extra-firm tofu into a medium bowl.
- In a high-speed blender, combine 1/2 cup (120ml) nutritional yeast, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Blend until completely smooth and creamy.
- With the blender running, slowly add enough pickle juice or water (start with 2-4 tablespoons) to reach your desired consistency. You may need more or less depending on your blender and the tofu's moisture content.
- Gently pour the blended mixture over the crumbled tofu and stir until evenly combined.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld. The longer it chills, the better it tastes!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
7g
Fat
10g
Carbs
2g