Hi! I made a big bowl of vegan cottage cheese with silken tofu as the base, but I’m not liking it much. It tastes too much like tofu, even after adding salt and some spices. I’m thinking about how to use up this bowl of blended tofu. Maybe I could use some for baking a high-protein bread, but I’m not sure what to do with the rest.
This week I made cottage cheese with yoghurt, which turned out great, so I’ll stick with that recipe for now. But I need ideas for how to use this tofu-based version. Any thoughts or suggestions would be much appreciated!
I’ve never made vegan cottage cheese before, so my idea could be off, but maybe you could use some of it for lasagna or stuffed shells? When I was younger, my mom would mix cottage cheese with ricotta to make it more affordable.
I also use silken tofu to make a vegan Alfredo sauce. The tofu taste really fades when you heat it up.
I used to love cottage cheese before going vegan. I really miss it!
@Sawyer
I made it following this recipe, and it turned out delicious. The firm tofu gives it those lumps. I even tried it with fruit on top, and it was great. I used strawberries, blueberries, cranberry jam, and some chocolate chips and maple syrup. https://elavegan.com/vegan-cottage-cheese/