Vegan Cottage Cheese
- 11 ounces silken tofu
- 2 tablespoons nutritional yeast
- 3 teaspoons lemon juice
- 1 teaspoon agave or maple syrup
- 1 teaspoon salt
- 10 ounces extra-firm tofu
- Add silken tofu, nutritional yeast, lemon juice, syrup, and salt to a blender. Blend for 30 seconds.
- Transfer to a small mixing bowl. Crumble the extra-firm tofu into the bowl and stir to combine.
- Best when served after 4 to 8 hours in the refrigerator; store in the refrigerator for up to 5 days.
JL Fields 
Response
[…] so it went when I started playing around with vegan cottage cheese recipes. Ultimately I found a satisfying texture and flavor … and leftover silken tofu and […]
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