Thick, velvety and super versatile, this high protein vegan cottage cheese can be used on bagels, crackers and just about anything. It comes together in no time at all and whether you slather it on bagels with olive oil, pepper and chives or use it on crackers with cucumber and chilli flakes for a post workout snack, this is one you’ll want to make again and again!
<item-todo-done>140g cashews<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>15ml apple cider vinegar<item-todo-done><item-todo-done>5g nutritional yeast<item-todo-done><item-todo-done>1 tsp flakey salt<item-todo-done><item-todo-done>70ml unsweetened plant-based milk<item-todo-done><item-todo-done>280g firm tofu - crumbled<item-todo-done>
Soak the cashews overnight | Food processor