Dairy-Free Cottage Cheese that’s Almost Too Good to be True
Dairy-Free Cottage Cheese that’s Almost Too Good to be True
5m
Serves 7
Directions
- 1Drain and press the tofu to remove excess water.
- 2Put the drained tofu in a medium bowl.
- 3In a small bowl, whisk together the mayonnaise, water, and miso until smooth.
- 4Whisk in the salt.
- 5Scrape the mayonnaise mixture onto the tofu and thoroughly mash it together until you have small tofu chunks and a cottage cheese-like appearance.
- 6Store in an airtight container in the refrigerator for up to 3 days
Ingredients
- 12 ounces organic firm tofu
- 0.5 cup regular, vegan, or light mayonnaise
- 2 tablespoons water
- 1 tablespoon white miso
- 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
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