Vegan Cottage Cheese

Daughter number one has started back at pre-school after having quite a few weeks away and though I have a number of go-to recipes for her pre-school lunch box, I have been finding less inspiration for afternoon snacks. There’s always the good old apple slices and peanut butter option, but after doing that twice this week already, I realised I needed to have some other options prepared for her arrival home.

Thinking back to when I was younger (not quite pre-school aged, but younger none the less) I recall often having vegetable sticks and cottage cheese. Not sure if that was just a New Zealand thing, I certainly don’t recall ever having it when I lived in Australia or England, but we certainly had it often enough as kids.

Given we try not to have too much dairy, especially for the girls, I have adapted what was originally my vegan mayonnaise recipe, and created what I call ‘Vegan Cottage Cheese’. We tried it paired with fresh vegetable sticks, and they ate them all – so, it worked! The girls had a healthy after school snack, and I found something new to blog about and share with you all! 🙂

Vegan Cottage Cheese
Serves 5
A creamy, textured vegan version of classic Cottage Cheese.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 cup raw cashew nuts (soaked over night)
  2. 2 tbsp apple cider vinegar
  3. 1 tsp lemon juice
  4. 2 tbsp nutritional yeast
  5. 2 tsp lemon juice
  6. chives for garnish
Instructions
  1. Drain and rinse the soaked cashews
  2. Add all the ingredients except the chives to a high powered blender
  3. Blend on high until well combined. Add a little water if you find the blender is not rotating well at this point
  4. Serve, topped with the chive garnish and your desired vegetables cut into sticks
Notes
  1. This cottage cheese will last in the fridge for up to 3 days.
The Tilba Tree http://thetilbatree.com/
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