Vegan Tofu Cottage Cheeze

• Vegetarian
• Gluten free

• Refrigerated

  • 1 block Tofu, extra firm

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 tsp Coconut sugar or other minimally processed sweetener
  • 2 tbsp Nutritional yeast
  • 1/4 tsp Salt
  • 2 tsp Tapioca starch

• Dairy

  • 1 cup Plant-based milk, unsweetened

Found on helynskitchen.com

Ingredients

• 1 cup unsweetened, plant-based milk (I used soy)
• 2 tsp lemon juice
• 1 tsp coconut sugar or other minimally processed sweetener
• 2 tsp tapioca starch (or any thickener you prefer--corn starch or arrowroot would also work)
• 2 TBS nutritional yeast (a.k.a nooch)
• 1 block extra-firm tofu of your choice
• 1/4 tsp salt or to taste (optional)

Directions

• Make a slurry with the tapioca by adding a few teaspoons of water to it and stirring well. Set aside.
• Combine the milk, lemon juice and sugar in a small saucepan and heat until almost boiling.
• Pour in the starch slurry (you may need to stir it again before adding as it tends to clump up on the bottom when it sits). Whisk well to combine and continue to heat until the mixture thickens (just a minute or two).
• Remove from heat and let cool.
• Press the tofu between some paper towels to remove excess water. Crumble it up and combine with the milk mixture.
• Add the nooch and stir gently to combine.
• Stores well refrigerated for up to 5 days.