Dairy-Free Cottage Cheese that’s Almost Too Good to be True

5 mins
Serves 7
https://godairyfree.org/recipes/dairy-free-cottage-cheese-alternative

Directions

  1. 1Drain and press the tofu to remove excess water.
  2. 2Drain and press the tofu to remove excess water.
  3. 3Drain and press the tofu to remove excess water.
  4. 4Put the drained tofu in a medium bowl.
  5. 5Put the drained tofu in a medium bowl.
  6. 6Put the drained tofu in a medium bowl.
  7. 7In a small bowl, whisk together the mayonnaise, water, and miso until smooth.
  8. 8In a small bowl, whisk together the mayonnaise, water, and miso until smooth.
  9. 9In a small bowl, whisk together the mayonnaise, water, and miso until smooth.
  10. 10Whisk in the salt.
  11. 11Whisk in the salt.
  12. 12Whisk in the salt.
  13. 13Scrape the mayonnaise mixture onto the tofu and thoroughly mash it together until you have small tofu chunks and a cottage cheese-like appearance.
  14. 14Scrape the mayonnaise mixture onto the tofu and thoroughly mash it together until you have small tofu chunks and a cottage cheese-like appearance.
  15. 15Scrape the mayonnaise mixture onto the tofu and thoroughly mash it together until you have small tofu chunks and a cottage cheese-like appearance.
  16. 16Store in an airtight container in the refrigerator for up to 3 days
  17. 17Store in an airtight container in the refrigerator for up to 3 days
  18. 18Store in an airtight container in the refrigerator for up to 3 days

Ingredients

  • 12 ounces organic firm tofu
  • 12 ounces organic firm tofu
  • 12 ounces organic firm tofu
  • 0.5 cup regular, vegan, or light mayonnaise
  • 0.5 cup regular, vegan, or light mayonnaise
  • 0.5 cup regular, vegan, or light mayonnaise
  • 2 tablespoons water
  • 2 tablespoons water
  • 2 tablespoons water
  • 1 tablespoon white miso
  • 1 tablespoon white miso
  • 1 tablespoon white miso
  • 0.375 teaspoon salt
  • 0.375 teaspoon salt
  • 0.375 teaspoon salt

Equipment

medium bowlsmall bowltea towel or paper towels

Tips

  • For a savory 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.
  • Classic mayonnaise produces the best taste and results, but light or vegan mayo can be used. If using vegan mayo, add water only as needed.
  • The flavors meld better after a few hours of refrigeration.
  • If the mayo taste is too strong, you can cut it with half unsweetened dairy-free yogurt