Keep leftovers stored in the fridge and enjoy within around 5 days. It’s divine served on bread, especially toast, but it’s also fantastic on crackers. It’s a little soft when you first mix it, which is needed so that the tofu can mix in nicely without just breaking up completely, but then you need to let it chill and thicken up, which it does wonderfully in the fridge. It will thicken up in the fridge and reach the perfect texture. When you’ve finished making it, let it sit in the fridge for at least an hour before serving it. It is most ideal if you can get an extra firm tofu and use that. However, if all you can get is apple cider vinegar, then this will also work in a pinch.įirm tofu is essential to use, because you don’t want it to disintegrate into the rest of the cheese, which is what will happen if you use a soft tofu. White vinegar is the perfect vinegar to use because it is amazing for creating a cheese flavor. If you use a sweetened coconut cream in this, it will not be a good result! I would think that’s obvious though. Ingredients Printable version of recipe here. The oven does most of the work and you are rewarded with a wonderfully tangy and flavorful creamy cheese. It is uncomplicated to prepare, just takes a bit of time. The coconut cream must be canned and unsweetened. The quark recipe below is the one I got from Toms grandmother. If you soak them for too long, they may absorb too much water and you will end up with a cottage cheese that is less flavorful, so don’t just leave them soaking for hours, put a timer on it. So you add them to a bowl and pour boiling water from the kettle over them so that they are totally covered, and then just leave them for exactly one hour. The cashews must be soaked for 1 hour in hot water. Place into the fridge for at least an hour to firm up and then enjoy.Pour over the blended cheese mixture, add some chopped chives and fold everything together gently so you don’t break up the tofu. Crumble the tofu and add it to a bowl.Place soaked cashews, lemon juice, coconut cream (canned, unsweetened), water, white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth.This is a summary of the process to go along with the process photos below. The result is absolutely perfect and tastes amazingly like actual cottage cheese.įull instructions and measurements are in the recipe card at the bottom of the post. The only thing you will taste is delicious chunky cottage cheese! And don’t worry, it doesn’t taste like tofu! The tofu is purely for texture and it really delivers. With just a few adjustments, we had the perfect cottage cheese flavor.įirm tofu crumbled up and mixed in creates that perfect cottage cheese texture. The base recipe was adapted from our vegan cream cheese recipe. Not always, and not if it’s mixed with other things like in the case of our almond/tofu/spinach ricotta that we used for our vegan stuffed shells.īut let’s just say I’m sparing in my use of tofu to create cheesy things. To me it can be a bit pasty in texture when blended up. I like tofu – don’t get me wrong (and you’ll find a lot of awesome tofu recipes on this blog) – but I’m not a massive fan of it for things like this. I was okay if there was tofu in it, like crumbled tofu added in to create texture, but I didn’t want the entire thing to be made from tofu. My only requirement was that it not be based on tofu. And I actually can’t take credit, I handed it to Jaye and said: create a recipe for this please!Īnd the man definitely delivered! Give that man a Bells! A vegan cottage cheese recipe was always going to happen for this blog. Maybe the jam part is a bit weird I don’t know.īut anyway…. Cottage cheese on toast, with jam, was a big favorite. Savory, simple, and with the ideal cottage cheese texture, it’s even better than the ‘real thing’.īefore I was vegan I was a big fan of cottage cheese.
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