|Tags:||High protein, Kid friendly, Nut free, Quick recipes, Vegan cheese and eggs|
|Preparation time:||preparations 10 minutes, cooking 0 minutes, total 10 minutes|
|Makes:||250 g / 9 oz|
When I was little I really liked cottage cheese (also called hüttenkäse). I hadn't really found a good vegan alternative, but this recipe with crumbled tofu and soy yogurt satisfies all my cottage cheese cravings! It has a nice smooth mouthfeel and a subtle savory flavor.
Just like cottage cheese made from cow's milk, this vegan cottage cheese is high in protein and calcium, low in fat and low in carbohydrate. I like to eat it in sandwiches or on crackers and I use it in casseroles, pasta and salads. And sometimes I just eat it straight with a spoon! Everything you can do with cow's milk cottage cheese is also possible with this vegan version.
Many vegan hüttenkäse recipes that I found online use blended silk tofu, but I like it much better with soy yogurt. We’re very lucky to have a wide range of vegan yoghurts at our local supermarkets, including a few unsweetened varieties.
- 250 g (9 oz) firm tofu
- 1/3 cup tablespoons unsweetened soy yogurt
- ¼ to ½ teaspoon salt
- 1 tablespoon nutritional yeast
- 1 -2 teaspoons lemon juice
Crumble the tofu so it resembles cottage cheese, with larger and smaller pieces. Put the tofu crumbs in a clean kitchen towel, bring the ends of the cloth together and squeeze out as much moisture as possible.
In a bowl, mix the dry tofu crumbs with soy yogurt, salt, nutritional yeast and lemon juice. Store the mixture in the refrigerator. You can eat it right away, but it tastes better the next day when the flavors have had time to meld. The cottage cheese will keep in the fridge for at least 5 days.