I made VEGAN COTTAGE CHEESE; it was fast and delicious!

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried breadcrumbs

Brewer's yeast is a good source of B vitamins.

silken tofu

🥗Healthier: firm tofu

💰Cheaper: cottage cheese

Firm tofu has a higher protein content.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

chives

🥗Healthier: green onions

💰Cheaper: parsley

Parsley is often less expensive and adds freshness.

Freeze the silken tofu to separate some liquid from the curdled soy protein.

Drain the silken tofu in a sieve to remove excess liquid.

Heat a non-stick frying pan over medium heat (around 5 out of 9).

Cook the silken tofu in the pan for about 5 to 10 minutes, stirring to prevent sticking or burning.

Once the tofu is crumbly and drier, transfer it to a bowl and plunge it into ice water to cool it down.

Prepare the dressing by mixing a few tablespoons of plain yogurt with about 1 tablespoon of coconut cream.

Add a tiny bit of white miso to the dressing and taste, adjusting as necessary.

Mix in about 1/8 teaspoon of nutritional yeast and 1/8 teaspoon of salt to the dressing, tasting until it reaches the desired flavor.

Once the tofu has cooled, mix the dressing into the tofu, folding everything together until it resembles cottage cheese.

Add about 1/4 teaspoon of lactic acid powder to enhance the tangy flavor, adjusting to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary