MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Cottage Cheese
Categories: Cheese, Vegetarian
Yield: 4 Servings

1 c Vegan yogurt (245 g)
2 tb Nutritional yeast (10 g);
- up to 1/4 c (20 g)
1 tb Lemon juice or apple cider
- vinegar (15 ml);
- up to 2 tb (30 ml)
1/4 ts Lactic acid powder (1 g)
1 ts Fine sea salt (6 g)
1 lb Extra-firm tofu (454 g);
- pressed for 30 minutes

Preparation time: 15 minutes

This recipe for vegan cottage cheese couldn't be easier. Perfectly
tender tofu "curds" sit in a savoury, tangy, salty sauce and take on
an incredibly realistic cottage cheese flavour. You'll see!

In a medium-sized bowl, add your vegan Greek yogurt, nutritional yeast
(start with 2 tb (10 g) if you'd prefer a whiter cottage cheese),
lemon juice (start with 1 tb (15 ml) if using only 2 tb (10 g)
nutritional yeast), lactic acid powder, and sea salt. Mix together
with a spatula until everything is thoroughly combined.

Into your bowl, crumble your tofu with your fingers into tiny
curd-like pieces (which is already what tofu is!) to mimic cottage
cheese-sized curds. Gently mix everything together until the tofu is
thoroughly coated in the mix.

Let it sit for at least 5 minutes and give it a taste. Add more
yogurt if you want it creamier, or more salt if you're leaving out
the lactic acid, but I highly recommend the lactic acid! Add more or
less nutritional yeast or lemon juice if you cut back earlier to
balance to your desired taste.

This tastes even more like cottage cheese the next day! The tofu also
absorbs all of the dressing/sauce, and the taste is a little less
sharp and matches cottage cheese a bit more for a more mild, slightly
tangy, and still salty flavour.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/vegan-tofu-cottage-cheese/>

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