Dairy-Free Cottage Cheese

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Dairy-Free Cottage Cheese

Author: Siege

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

his quick, easy, flavorful, and protein-rich recipe is a crowd-pleaser. It’s not identical to cottage cheese, but it’s the closest dairy-free version you will find. And it's wonderful in lasagna, casseroles, as a toast topper, or just about any other way you would enjoy cottage cheese.

Ingredients

Ingredients

• 12 ounces organic firm tofu
• ½ cup regular, vegan, or light mayonnaise (see Mayo Note below)
• 2 tablespoons water
• 1 tablespoon white miso
• ⅜ teaspoon salt, or to taste

Instructions

Instructions

1. Drain and press the tofu, using a tea towel or paper towels, to remove any excess water. Put the drained tofu in a medium bowl.
2. In a small bowl, whisk together the mayonnaise, water, and miso until smooth. Whisk in the salt.
3. Scrape the mayonnaise mixture onto the tofu and thoroughly mash it together. It is ready when you have small tofu chunks and a cottage cheese-like appearance.
4. Store in an airtight container in the refrigerator for up to 3 days. The flavors do meld a little more after a few hours of refrigeration.

Notes

Savory Style Option: Whisk ¾ teaspoon onion powder and ¼ teaspoon garlic powder into the mayonnaise mixture. Optionally stir in 1 to 2 tablespoons fresh minced herbs after the tofu is mashed.

Mayo Note: Classic, natural, mayonnaise produces the most seamless taste and results (like Best Foods Real Mayonnaise - used to calculate the nutrition facts). But I have successfully tested this recipe with light (for lower fat) and vegan (for egg-free) mayo, too. If using vegan mayo, start without the water, and add in only as much as needed. Some vegan mayonnaises thin out easily. If you opt to use a specialty mayo, like one made with avocado or olive oil, keep in mind that these will have a more pronounced taste.

Serving size: ¼ cup Calories: 142 Fat: 13.6g Saturated fat: 2.2g Carbohydrates: 1.5g Sugar: .4g Sodium: 324mg Fiber: .6g Protein: 4.3g