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!
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.