Dairy-Free Cottage Cheese
Discover three creamy and protein-rich dairy-free cottage cheese recipes using wholesome ingredients like cashews, silken tofu, and coconut cream, suitable for various dietary preferences and quick preparation.
Ingredients
Cashew-Based Dairy-Free Cottage Cheese
- 2 cups Raw cashews (soaked) Blanched almonds or sunflower seeds can be substituted
- 1 cup Filtered water You can also use unsweetened almond milk
- 3 tablespoons Apple cider vinegar Substitute with fresh lemon juice or white wine vinegar
- 2 tablespoons Nutritional yeast Can use miso paste (1 tablespoon) as an alternative
- 1 teaspoon Sea salt Himalayan pink salt may be used
- 1/2 teaspoon Garlic powder Alternatively, use fresh minced garlic (1 clove)
- 1/2 teaspoon Onion powder
- Dried herbs (oregano, basil)
Silken Tofu Cottage Cheese Alternative
- 14 oz Extra-firm silken tofu Firm tofu can be pressed and crumbled as an alternative
- 1/4 cup Coconut cream Can substitute with cashew cream or tahini
- 2 tablespoons Fresh lemon juice Lime juice or rice vinegar can be used
- 1 teaspoon Dijon mustard Yellow mustard or tahini can be alternatives
- 3 tablespoons Nutritional yeast Vegan parmesan cheese can also be used
- 2 tablespoons Fresh chives Green onions or fresh dill can be used
- 1/2 teaspoon Black pepper Can substitute with white pepper or paprika
Coconut Cream Base Cottage Cheese
- 1 can (13.5 oz) Full-fat coconut cream Substitutable with cashew cream or oat cream
- 8 oz Firm tofu (crumbled) Can also use extra-firm tofu or tempeh
- 1 tablespoon White miso paste Soy sauce or tamari can serve as substitutes
- 1 capsule Probiotics powder
- 1/4 cup Fresh herbs (parsley, dill)
- 2 tablespoons Dried herbs
- 1 tablespoon Lemon zest Alternatives include orange zest or lime zest
Instructions
Cashew-Based Dairy-Free Cottage Cheese
- Drain and rinse your pre-soaked cashews thoroughly under cold water.
- Add the cashews and filtered water to your high-speed blender.
- Add apple cider vinegar, nutritional yeast, sea salt, garlic powder, and onion powder.
- Blend on high speed for 60-90 seconds until smooth, leaving some texture.
- Taste and adjust seasonings, then let sit for 10 minutes.
Silken Tofu Cottage Cheese Alternative
- Drain silken tofu and crumble it in a large mixing bowl.
- Whisk together coconut cream, lemon juice, and Dijon mustard in a small bowl until smooth.
- Pour the cream mixture over the crumbled tofu and fold gently.
- Refrigerate for at least 15 minutes before serving.
Coconut Cream Base Cottage Cheese
- Scoop out the thick cream from the coconut cream can and whisk until smooth.
- Crumble firm tofu into cottage cheese-sized pieces and set aside.
- Whisk miso paste into coconut cream and fold in crumbled tofu and herbs.
- Allow to sit for 20 minutes, then refrigerate to enhance flavors.
Notes
Pair with fresh herbs, or use in savory dishes like lasagna. Sweet options include layering with berries and syrup or using as a parfait. Adjust for allergies with sunflower seeds or steamed cauliflower alternatives.