There are many dishes I love from my childhood which use cottage cheese or skuta as we call it in my home country of Slovenia. This recipe is a vegan imitation of cottage cheese which can be used in these kind of recipes (and many others probably too). I’m really proud of how these recipes turned out. I love the recipes for vegan dumplings and baked vegan crepes, both filled with this delicious vegan cottage cheese.
Instead of real curd I’m using crumbled firm tofu and for the cream I created a wonderfully rich and tangy mixture made of cashews, soy yoghurt and lemon juice.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
Vegan Cottage Cheese (veganska skuta) (GF)
This vegan cottage cheese uses crumbled tofu as a substitute for real curd. The rich and tangy taste comes from the silky cream made of cashews, soy yoghurt and lemon juice which is mixed into crumbled tofu.
Ingredients
- 280 g (2 cups) cashews soaked in boiling water for 1 hour
- 128 g (1/2 cup) unsweetened soy yoghurt or vegan greek style yoghurt
- 60 ml (1/4 cup) freshly squeezed lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp salt
- 600 g firm tofu crumbled
Instructions
- Put cashews in a bowl and pour boiling water over them. Leave them to soak for 1 hour.
- After 1 hour discard the soaking water and rinse cashews with fresh water.
- Put cashews in a blender along with all other ingredients for the cream: vegan yoghurt, lemon juice, lemon zest and salt. Mix together until you get a smooth and silky cream.
- Crumble firm tofu with the back of a fork. Put it in a larger bowl. Add also cashew cream to the tofu and mix together well with a spoon.
- Store vegan cottage cheese in the refrigerator.
Notes
*I like vegan greek style yoghurt from Sojade.
*Recipe as written yields 1120g of vegan cottage cheese.
Nutrition
Serving: 1 servingCalories: 393kcalCarbohydrates: 17gProtein: 23gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 113mgFiber: 2gSugar: 3g
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