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!
I recommend using soaked cashews to get a thicker, creamier sauce. Here are three ways to do it: 1) Soak cashews in water for a couple of hours, 2) Add raw cashews to a bowl with hot water where they can soak for 30 minutes. 3) place them in a saucepan with boiling water, then reduce heat to a simmer and cook for around 10 minutes. Once the cashews are plump, they are ready for the next step. Use a colander to drain the soaking water.
For the Dairy-Free Cottage Cheese:
Place 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.