Where oh where is the plant-based cottage cheese? After checking the grocery stores, time and time again, there were none in sight. We came across Miyoko’s brand that sells plant-based butters, cream cheeses and then recently came out with a cottage cheese. However, the Miyoko’s cottage cheese was not in the stores or available online. So, for now, we’ve got you covered. Try this simple vegan cottage cheese recipe below. Whether you recently became vegan, have been vegan for a long time, or just want to avoid dairy, this recipe does not disappoint. Enjoy!

Materials:
2 heavy cutting boards
potato masher
fork and/or spoon
medium to large mixing bowl
measuring cups and spoons
storage container
paper towels

Ingredients:
1/2 cup unsweetened plain organic cultured coconut*
14 oz organic extra firm tofu
2 teaspoons apple cider vinegar
1 teaspoon sea salt
*or another organic unsweetened plain vegan yogurt

Directions:
Drain water from tofu and rinse with filtered water. Wrap tofu block in 2 paper towels and sandwich it between 2 heavy cutting boards. Let sit for 10 minutes. Add remaining ingredients to a medium or large mixing bowl. Unwrap the tofu and place it in the same bowl with the other ingredients. Mash tofu with a potato masher until you achieve the crumbliness and consistency desired. Stir with a fork or spoon. Store in sealed container for up to 1 week.

Options: Try lemon, garlic, or other spices/herbs to alter the flavor. Try some plant-based cottage cheese on toast, a sandwich, or a seaweed wrap.

Derived from: Carine (2023) Vegan cottage cheese, The Conscious Plant Kitchen. Available at: 
https://www.theconsciousplantkitchen.com/vegan-cottage-cheese/