Non Dairy Cottage Cheese Food
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
NON DAIRY LASAGNA
Because of a dairy allergy, ordering lasagna at a restaurant soon became a thing of the past. The craving was still there so I created my own version. I found it tasted every bit as good as the regular home-made lasagnas I've made, and somehow because of the filling it still had a cheesy taste.
Provided by BJ from BC
Categories One Dish Meal
Time 1h30m
Yield 1 lasagna, 6 serving(s)
Number Of Ingredients 31
Steps:
- 1. Cook lasagna noodles in salted water until they are almost cooked fully. Stir occasionally while cooking as it avoids having them stick together. Drain but do not pour water over it as I've found the water prevents the sauce from sticking to the pasta.
- 2. While lasagna noodles are being cooked, brown lean ground beef with oil in a frying pan.
- 3. Finely chop onion, mushrooms, and peppers, and add to beef when it is cooked.
- 4. Add spices and prepared spaghetti sauce, stir and simmer for about 20 minutes, stirring occasionally. I prefer using the Primo sauce as I find it isn't too watery but most any brand will do.
- 5. To make the filling, in a bowl combine the non-dairy sour cream and non-dairy cream cheese (I use the "tofutti" brand), egg, 1/4 cup daiya cheese (or whatever non-dairy cheese you prefer), and the oregano, garlic powder and parsley. Set aside. (The daiya cheese is available in cheddar or mozzerella flavour, although I find both pretty much taste the same).
- 6. In a seperate bowl combine the fresh non-dairy bread crumbs (I ended up making my own from 3 slices of white bread that was made without dairy). Add 1/4 tsp of oregano, garlic powder and onion powder. Set aside, this will be the topping.
- 7. In a Lasagna pan add a small amount of the meat sauce in the bottom of the pan. Lay three lasagna noodles on top, Then spread 1/3 of the filling on top of the noodles, and add meat sauce. Repeat this layer two more times, ending again with the meat sauce. You'll have one extra un-used noodle, this is just a bonus for the cook to eat after it goes in the oven with a tiny bit of the sauce on it - you've earned it.
- 8. Melt 1 Tbsp of the non-dairy margarine (I prefer using "Vegan Becel" although I don't know if this is available outside of Canada).
- 9. Sprinkle the bread crumb mixture on top of the lasagna, and drizzle the melted non-dairy margarine on top. Then sprinkle the non-dairy shredded cheese on top. If you prefer, you can always add more non-dairy cheese than what I've stated.
- 10. In a preheated oven set at 350 degrees, bake for about 45 minutes. It works best to cover the lasagna with aluminum foil for the first 30 minuts and then bake it uncovered for the last 15 minutes.
- 11. Another baking option is to bake it at 225 degrees, covered, for about 4 hours. This will allow you to roast extra peppers, tomatos, and garlic for the last two hours of baking time (cut the peppers into large pieces, and the tomatos in half, and peel off some of the skin off the head of garlic and cut the top off. Lay these out in a shallow pan, then sprinkle all three with oil, salt & pepper, onion powder and oregano. Just make sure to cover the garlic with aluminum foil, and bake all three for about 2 hours). It makes an excellent addition to serve with the lasagna.
- 12. When lasagna is ready, let it sit on the counter for about 5 minutes before cutting. Enjoy.
Nutrition Facts : Calories 420.4, Fat 13.2, SaturatedFat 4.1, Cholesterol 80.7, Sodium 705.5, Carbohydrate 49, Fiber 3.8, Sugar 5.9, Protein 25.1
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- In a food processor, blend cashews, almond milk, vinegar, nutritional yeast and salt until smooth to make sauce.
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- Milk Substitutes. Milk has many uses, including as a beverage, added to smoothies or poured on cereal. Nutritionally speaking, milk is rich in protein, carbs and calcium.
- Yogurt Replacements. Yogurt is made by adding live active bacterial cultures to milk in order to ferment it. These “good” bacteria help promote a healthy gut (26, 27).
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- Alternatives for Butter. Butter is made by churning cream until it hardens. It lends fat and flavor to food and is often used as a spread on bread, to dress cooked vegetables or meats, or as a cooking or baking ingredient.
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- Replacements for Sour Cream. Sour cream is made by fermenting milk with bacteria. It’s used as a topping, a base for dips and as a moisture-providing ingredient in baked goods.
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This dairy-free cottage cheese recipe can be used in place for a variety of dishes. It’s great in salads, with fruit, on gluten-free bread, or all by itself. For more dairy-free …
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- Add remaining ingredients and continue mashing until mixture has a cottage cheese texture. Chill in refrigerator until used.
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- Follow Your Heart. As an already popular brand in the US, Follow Your Heart products now stock a wider range in the UK. Follow Your Heart told Plant Based News: “Vegans, vegetarians, flexitarians, and those seeking healthier and more sustainable options are choosing the Follow Your Heart range of products due to their taste, texture, and versatility.
- Daiya. To reflect their values, the creators of Daiya originated the name as a play on the words ‘dairy’ and ‘dayaa’, which in Sanskrit stands for ‘loving, kindness and compassion.’
- Violife. Violife is a popular dairy-free cheese brand that uses coconut oil as its base. They offer blocks, slices, and cream cheese, and their Epic Mature Cheddar is consistently rated highly as an excellent dairy-free alternative that melts well.
- Sheese. Bute Island Foods sell Sheese in stores across the globe and online. The company has been making plant-based cheese for 30 years, and many vegans know the brand well.
- Applewood. Applewood vegan is a delicious smoky cheese made with coconut oil. Since its launch in 2019, it has become a hugely popular dairy-free cheese, winning awards and making up 20 percent of the brand’s UK sales, according to a news report in October last year.
- Nush. Nush is a UK brand that makes cream cheese using almond milk. They add vegan cheese cultures and British sea salt to produce a clean, light cheese that is great for spreading on crackers or using in recipes.
- Tyne Chease. Tyne Chease offers cultured and aged artisan products that they create using traditional cheese-making processes for something a little more unique.
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- Miyoko’s Smoked English Farmhouse. This cashew-based cheese was made for the cheese plate. Cut yourself a wedge and prepare for an intense flavor—you’re first hit with a sharpness that’s countered with a creamy smokiness that lingers on your tongue.
- Loca Queso. People love their queso, and this melty cheese obsession is reflected in the sheer number of dairy-free queso sauces on the market. You can find several options in grocers like Whole Foods, but lately we’ve been crushing on Loca’s slightly spicy plant-based queso.
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- Parmela Shreds. Most dairy-free cheeses are made from nuts. It works great with firm and creamy cheese, but how do you get a nut to melt? Parmela nailed it (don’t ask us how).
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- Jule’s Vegan Brie. Dairy-free brie is a bit of a rarity, but Jule has unlocked the secret. This Southern California-based small business churns out three flavors of plant-based brie nonstop, and it is currently fundraising to keep up with demand.
- Follow Your Heart Slices. Sliced cheese is an American staple, and you don’t have to give it up if you decide to break up with cheese. The creators of the famous vegenaise also make fabulous dairy-free cheese in pre-sliced form.
- Kite Hill Ricotta. Stuff shells, dollop pizza, and layer lasagna with this creamy dairy-free ricotta. The texture is spot on and the taste is delightful.
- SriMu. Founder Julie Piatt makes the Rolls Royce standard of dairy-free cheeses. It’s luxury at its most delicious. This isn’t everyday cheese—it’s an indulgence, and it’s meant to be savored.
- 4-Ingredient Parmesan. Yes, you can purchase store-bought dairy-free parmesan, but making it is faster and cheaper. This super simple plant-based parmesan recipe has stood by us forever—it’s truly a match made in heaven.
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