VEGAN CASHEW CHEESE
Makes 1 cup (210 g)
Provided by Molly Patrick of Clean Food Dirty Girl
Number Of Ingredients 6
Steps:
- Soak, drain, and rinse cashews.
- Place in a food processor, along with lemon juice, salt and black pepper.
- Pulse for about 1 minute to combine ingredients.
- Add water and process until completely smooth, about 2-4 minutes. Turn off the food processor and scrape the mixture from the sides a couple of times while processing.
- Is it seriously that simple? Yes lovers, it is.
VEGAN COTTAGE CHEESE
Steps:
- Place soaked cashews, lemon juice, coconut cream, water, distilled white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth.
- Pour the blended cottage cheese mix out into a bowl.
- Place the tofu into a separate shallow bowl and crumble it with a fork.
- Add the crumbled tofu and chopped chives to the blended cottage cheese mix and fold everything together gently so you don't break up the tofu.
- Place into the fridge for at least an hour to firm up and then enjoy.
Nutrition Facts : ServingSize 1 Serve, Calories 137 kcal, Sugar 1 g, Sodium 209 mg, Fat 11 g, SaturatedFat 4 g, Carbohydrate 7 g, Fiber 1 g, Protein 5 g, UnsaturatedFat 6 g
QUICK & EASY VEGAN COTTAGE CHEESE
Takes less than 10 minutes to make and only 6 ingredients for this healthy, dairy-free recipe.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Snack
Time 10m
Number Of Ingredients 6
Steps:
- Add the soft or silken tofu to a blender along with the nutritional yeast, apple cider vinegar, lemon juice, and salt. Mix until everything is completely smooth, stopping to scrape the sides as needed.
- Pour the soft tofu mixture into a medium bowl. Crumble the firm tofu into the silken tofu mixture. Mix to combine.
Nutrition Facts : Calories 93 kcal, ServingSize 1 serving (1/2 cup), Carbohydrate 4 g, Protein 9 g, Fat 4 g, SaturatedFat 1 g, Sodium 297 mg, Fiber 1 g, Sugar 1 g
VEGAN COTTAGE CHEESE
This vegan cottage cheese is a wonderful replacement for its dairy counterpart, mimicking the texture with harder curds and a softer 'sauce' and a neutral flavor. Plus, this recipe is dairy-free, lactose-free, gluten-free, low-carb, low-fat, and uses just 5 base ingredients.
Provided by Michaela Vais
Time 10m
Number Of Ingredients 8
Steps:
- You can watch the video in the post for visual instructions.In a medium bowl, crumble tofu with your fingers or use a fork. Don't make the pieces too small, as we need them for the texture.
- Add the other ingredients (except chives) to a different small bowl and stir with a whisk.
- Pour the mixture over the crumbled tofu and stir to combine. Taste and adjust seasonings, adding more salt/vinegar/nutritional yeast/onion powder, etc. to taste.
- Add fresh chives, stir, and chill for at least one hour. Enjoy on bread or baked potatoes!
Nutrition Facts : ServingSize 2 tbsp, Calories 26 kcal, Carbohydrate 0.7 g, Protein 2.7 g, Fat 1.3 g, SaturatedFat 0.25 g, Fiber 0.2 g, Sugar 0.3 g
30+ COTTAGE CHEESE RECIPES (+WHIPPED COTTAGE CHEESE DIP)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Appetizer Main Course Side Dish
Time 33m
Number Of Ingredients 8
Steps:
- Chop the garlic.
- Add all of the ingredients to a food processor and blend until smooth.
Nutrition Facts : Calories 235 kcal, ServingSize 1 serving
VEGAN RICOTTA CHEESE
This nut-free, dairy-free Vegan Ricotta Cheese is wonderfully delicious, so easy to make and so healthy. It makes a great replacement for dairy ricotta and pairs well with so many recipes calling for traditional ricotta. Once you try this, you'll never go back to the dairy version.
Provided by Delicious Everyday
Categories Appetizer Dips Snack
Time 5m
Number Of Ingredients 8
Steps:
- Mash the tofu with a fork in a medium bowl.
- Add all ingredients and mix until well combined.
Nutrition Facts : Calories 144 kcal, Carbohydrate 6 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
HOW TO MAKE VEGAN COTTAGE CHEESE RECIPE
Have you been looking for a store to get vegan cottage cheese? Well, you don't need that. You can make your own! Various cottage cheese alternatives and vegan cottage cheese brands are available in the market but there's nothing better than homemade vegan cottage cheese. It is extremely easy to make it with some tofu. Follow our recipe step by step to get the best results.
Provided by Tully Zander
Categories Recipe
Time 1h45m
Number Of Ingredients 6
Steps:
- Combine the silken tofu, lemon juice, apple cider vinegar, yeast (understand whether it is vegan-friendly with this post) and salt in a blender. Keep blending it until the paste is smooth and has a nice texture. The material might stick to the walls of the blender at times so you would have to stir it with a spoon/ whisk or a spatula for a few minutes.
- You can add some fresh spices (pepper, oregano, cumin seeds etc) to enhance and enrich the flavor of the cottage cheese.
- Pour this mixture in a bowl and stir it to check for any lumps or air bubbles.
- Now use the firm tofu and crumble it fully so that it can be mixed properly with the silky mixture. Mix this with the paste that we have created in the above steps with the silken tofu.
- Stir well and combine both the mixtures and wrap this in a washed cheese cloth or muslin cloth and then squeeze it to get the excess water out, if any.
- Store this in the refrigerator for a while and then you can use it for the next five days. Don't let any water collect or as it will lead to bad odor and rancidity.
Nutrition Facts : ServingSize 1 g, Calories 149 kcal, Carbohydrate 3 g, Protein 4 g, Fat 13 g, SaturatedFat 1 g, Sodium 296 mg, Sugar 1 g
EASY VEGAN COTTAGE CHEESE
You couldn't fool anybody that this is the "real" thing, but it is definitely tasty, especially if you haven't had dairy in a while. I like it as a dip for potato chips. It's also great on crackers or tomato slices. It's a hodgepodge of recipes I found on the internet. Silken tofu is the kind that comes in the little aseptic box, often found on the shelf in the health-food section or refrigerated in the produce section at your local grocery store.
Provided by Prose
Categories Lunch/Snacks
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Crumble tofu into a bowl. Mush with your hands until the texture is like cottage cheese curds.
- Mix with other ingredients until if resembles cottage cheese, adding more vegenaise or some water if necessary.
- Sprinkle with extra dill, if desired, or garnish with fresh herbs.
- Serve chilled. Enjoy!
30 WAYS TO USE COTTAGE CHEESE THAT MIGHT SURPRISE YOU
These easy cottage cheese recipes are healthy, versatile, and so delicious! From pancakes to lasagna to stuffed shells, you'll have a new appreciation for cottage cheese.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cottage cheese recipe in 30 minutes or less!
Nutrition Facts :
EASY CREAMY VEGAN MACARONI AND CHEESE
Although this does not taste like the the traditional mac 'n cheese recipes most of us grew up with, it will satisfy your comfort food craving while helping you avoid preservatives, dyes, meat, and dairy. Stir in your favorite veggies and/or meatless filler and you've got yourself a satisfying meal. This recipe is very versatile; tweak ingredients to your liking!
Provided by Mesa Mom
Categories Everyday Cooking Vegan Side Dishes
Time 43m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon rice bran oil.
- Combine remaining rice bran oil, soy milk, nutritional yeast, garlic, mustard, and paprika in a high-powered food processor or blender; blend until smooth and creamy.
- Pour soy milk mixture over elbow macaroni in the bowl; toss to mix. Pour into the prepared baking dish. Cover with aluminum foil.
- Bake in the preheated oven until center is bubbling, about 20 minutes.
Nutrition Facts : Calories 349.3 calories, Carbohydrate 30.4 g, Fat 20.2 g, Fiber 5.4 g, Protein 13.8 g, SaturatedFat 3.3 g, Sodium 52.6 mg, Sugar 3.2 g
VEGAN CHEESE
How to make vegan cheese at home with under 10 ingredients and just 10 minutes of your time (not including chill time). This dairy-free cheese is tangy, cheesy, and versatile - use it in slices, shredded, or melted into or over dishes. Plus, it's nut-free and soy-free!
Provided by Michaela Vais
Time 10m
Number Of Ingredients 9
Steps:
- Watch the video in the post for easy visual instructions.Grease the inside of a small/medium bowl or container of choice (mine measures 5.5 x 3 inches / 14 x 7.5 cm) with a neutral oil and set aside.
- Add all ingredients except the sauerkraut juice and tapioca flour to a saucepan and stir with a whisk.
- Bring the mixture to a simmer over medium heat, stirring frequently. Once it simmers, set your timer to 5 minutes. Let it simmer over low heat (do not let it boil) and stir occasionally as it will thicken the longer it cooks.
- In a small bowl, mix the sauerkraut juice with tapioca flour. It's important that the juice is not cold (otherwise, it will make the cheese sauce set partially). Add the mixture to the saucepan after 5 minutes and stir with a whisk.
- Continue to simmer for 1 minute, it will thicken even more, so I recommend stirring frequently. Then immediately pour the cheese sauce into the prepared bowl (it hardens fast, so try to be quick) and press it down slightly with a spatula.
- Let it cool until the bowl is just slightly warm, not hot, then refrigerate for at least 3 hours (or overnight) until set. Enjoy with these crackers!
Nutrition Facts : ServingSize 1 piece, Calories 98 kcal, Carbohydrate 4 g, Protein 2.6 g, Fat 8 g, SaturatedFat 7 g, Sodium 335 mg, Fiber 1.1 g, Sugar 1.8 g
VEGAN COTTAGE CHEESE
Creamy, tasty, and easy to make, this Vegan Cottage Cheese is protein-packed super versatile. Enjoy with fruit and stuffed in tomatoes.
Provided by Liz Madsen
Categories Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- Blend silken tofu, the juice of 1 lemon, the agave, the nutritional yeast, and 1 teaspoon of the sea salt until smooth. Taste, and adjust as needed. I ended up adding another ½ teaspoon of salt and the juice of another small lemon to mine because I thought it needed it.
- Now drain the package (don't press, just empty out the excess water) of firm tofu and crumble it into a bowl. Larger crumbles = large curd cottage cheese while smaller crumbles = small curd. Note that it will get a little finer crumbled in the next step, so don't overdo it.
- Sprinkle on the remaining teaspoon of salt and squeeze the remaining lemon over the crumbled tofu. Mix well with a fork or spoon.
- Now add the blended silken tofu mixture to a large container and mix the crumbled firm tofu into it until combined. It's going to look kind of liquidy--don't worry, it firms up in the fridge.
- Refrigerate for at least 2-3 hours, then serve as you wish and enjoy! It keeps in the fridge for about 4 days.
- This tofu cottage cheese would actually go really well with my homemade vegan tuna which you can find in my vegan tuna noodle casserole recipe, or also well with my vegan chicken salad--I'd even use it instead of the vegan mayo.
Nutrition Facts : ServingSize 1 cup, Calories 135 calories, Sugar 4.1 g, Sodium 936.3 mg, Fat 5.8 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 13 g, Fiber 1.3 g, Protein 11.2 g, Cholesterol 0 mg
5-MINUTE VEGAN COTTAGE CHEESE (NO NUTS)
Vegan cottage cheese that tastes just like the one you used to eat, but minus the dairy! Only 4 ingredients, 1 bowl, and 5 minutes to make a batch. It's creamy, rich in plant-based protein, and can be used any way you would use regular cottage cheese. Enjoy it sweet or savory, hot or cold.Yield: makes about 1 ¾ cups. Recipe lightly adapted from the tofu ricotta in Miyoko Schinner's book Artisan Vegan Cheese.
Provided by Lori Rasmussen, My Quiet Kitchen
Time 5m
Number Of Ingredients 5
Steps:
- No need to press the tofu, but we do want to remove some of the water. Remove the block of tofu from the package, and wrap a tea towel or paper towels around it. Holding the tofu over the sink lightly squeeze to remove some of the water. Place the tofu in a bowl with the other ingredients, starting with the lesser amount of yogurt and salt.
- Use a fork to mash the tofu and incorporate it with the yogurt and seasonings. Mash until the "curds" are as small as you like.
- Taste for seasoning, adding more yogurt, garlic, and salt, if desired. Enjoy your healthy vegan cottage cheese right away, or refrigerate it for an hour or more to allow the flavors to mingle.
Nutrition Facts : Calories 80 kcal, Fat 4 g, Sodium 355 mg, Carbohydrate 4 g, Protein 8 g, Fiber 1 g, ServingSize 1 serving
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