Vegan Cottage Cheese

Makes about 2 cups

1 14 oz. pkg. silken tofu, firm (usually in a box)
1/2 16 oz. pkg. extra firm produce-style tofu, drained and crumbled
1 Tbsp nutritional yeast (nooch)
2 tsp lemon juice
2 tsp apple cider vinegar
3/4 tsp salt

Blend the silken tofu in a blender, along with the nooch, lemon juice and ACV. Pour into a medium container. Add crumbled tofu. Stir well and season to taste.


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