Vegan Cottage Cheese

1 comment

Couldn’t be easier! Good, delicate, delicious, appetizing … 🙂

(serves 1-2)
80 gr of fresh tofu (mine is homemade)
3-4 teaspoons of lemon juice, filtered
2 small spoons of soy cream
2 tablespoons soy yogurt natural
a pinch of salt

Cut the tofu into small cubes, place them in a bowl with lemon juice and a pinch of salt. Let it marinate for 5 to 10 min. Then, add cream and yogurt, stir gently and put it in fridge.
Your cottage cheese is ready!

Now … indulge yourself enjoying it with toasted bread,  rice cakes, pasta and vegetables, salads, in savory crepes, fruit … juts let your imagination go!
A little note about soy cream: it’s only two small spoons, but they go really well! Two teaspoons of cream contain only 2 grams of fat. If you then divide the portion in two …
Just have a try 😉
Have a nice Sunday you all 😀

Chef: Concita from VeganBlog

  1. melissa 22 May 2011 at 20:14

    Interesting – would crumble tofu though, rather than chopping it

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