Regional Vegan Cottage Cheese tofu based (preparation 10 min. + 1 night in the fridge)
Vegan Cottage Cheese can be made of many products just it is important to add lemon juice and yeast flakes (nutritional yeast). Lemon juice acidifies and yeast flakes make cheesy aroma.
In Autumn lemon juice can be replaced by water of sauerkraut. I know this ingredient is not so popular across the Europe, so this time I also used lemon juice. Lemon 🍋 is well known to everyone.
After blending all together it is important to keep it for at least 3 hours in the fridge.
During this time lemon juice & yeast flakes do the magic ✨🪄🧚♀️
It is the 2nd recipe for the Vegan Cottage Cheese and this is my TOP recipe 😋
Original recipe by Marta Dymek https://www.jadlonomia.com/
Photo by Your Kindness