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A bowl of vegan cottage cheese has green herbs on top. There's another bowl in the background, along with cherry tomatoes and more fresh herbs.
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Vegan Cottage Cheese

This vegan cottage cheese is a creamy dish made in minutes! It's reminiscient of the dairy version you ate growing up. But this dairy-free cottage cheese can be enjoyed by everyone, vegan, and non-vegans alike!
Course Appetizer
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 203kcal

Equipment

Ingredients

  • ¾ cup raw cashews
  • 15 oz extra firm tofu, divided
  • ½ cup water
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1 tablespoon nutritional yeast flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon dehydrated onions

Instructions

  • Place the soaked cashews, ½ cup of tofu, water, vinegar, lemon juice, nutritional yeast flakes, and seasonings in a blender and pulse until smooth. Pour it into a bowl.
  • Crumble the remaining tofu over the sauce mixture and stir to combine. Add up to 1/4 more water depending on your preference for thickness of the sauce. Cover and refrigerate for 30 minutes to an hour until chilled and thickened.

Nutrition

Calories: 203kcal | Carbohydrates: 11g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Sodium: 653mg | Potassium: 378mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg