This is how spring on a plate looks like. The cashew cottage cheese tastes delicious served on a thick slice of fresh sourdough bread but is also great with pancakes or baked potatoes. Together with radishes and chives, it makes such a simple yet perfect combination for a breakfast meal. It can also be prepared with other vegetables like red pepper, cucumber or garlic and seasoned to taste. It also tastes amazing with different fruits, nuts or even chocolate chips! My recipe for the cashew cottage cheese is without tofu but you can also try to make it with sunflower seeds or silken tofu. As you can see, the sky is the limit for this recipe!
Cashew Cottage Cheese
Ingredients
- 200 grams cashew nuts
- 40 ml lemon juice 1/2 lemon
- 2 tbsp plantbased milk
- 2 tbsp nutritional yeast flakes
- 4 tbsp plant-based yoghurt
- 20 grams chives finely chopped
- 200 grams radishes chopped
- salt
- pepper
Instructions
- Soak cashews for a few hours or overnight. Drain the cashews and place them in the nut chopper or blender. Add the lemon juice, yeast flakes, plant-based milk and a pinch of salt. Blend it until it's nice and chunky.
- Next, add the yoghurt, radishes and chives, check the flavor and adjust with salt and pepper to your preferences.
If you try this plant-based cottage cheese, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
