Vegan Cottage Cheese (dairy-free)

Probably it is one of the easiest recipes but so useful! You can make so many things using this vegan cottage cheese, you can make cakes, cheesecakes, pancakes. And you will be amazed that is so simple, made just with few ingredients.


Today I will share with you some interesting cooking facts:


  1. The fear of cooking is called "mageirocophobia." This phobia can manifest in a spectrum of ways, but it is not usually considered severe.

  2. Saffron is more expensive than gold. Iran is the world’s main producer of saffron, supplying 95% of the saffron market. Each flower produces about three red stamens which must be hand-picked. For every 150 flowers, only 1 gram of saffron is produced. The lengthy process plus its rarity makes this precious spice cost $3,000 per kg.

  3. Black pepper was so valuable, it used to be a currency in the Middle Ages. High prices, scarce supply, and the mystery surrounding the origins of spices fueled a growing effort to discover spices and their source of cultivation.

  4. In ancient Greece, the word for "cook," "butcher," and "priest" was all the same: mageiros, which shares its etymological root with the word "magic."

  5. Historically, the taller the chef's hat, the more important or knowledgable a chef was. Today, most chef hats are about 9–12 inches tall. *source


And now it's time to jump straight to the recipe!

Prep: 2 min

Cook time: 3 min

Level: easy

Servings: 2 portions

Calories per serving: 220 kcal

Find the recipe & nutrition facts below :


Ingredients:

  • 300 gr. natural tofu

  • 1 tsp lemon juice

  • 1 tsp nutritional yeast

  • pinch of salt

  • pinch of sugar

Method:

Step 1: In a medium bowl mash with fork tofu until you reach cottage cheese consistency.

Step 2: Add lemon juice, nutritional yeast, and sprinkle with a bit of salt and sugar.

Step 3: Use the cottage cheese in pancakes(I will post a recipe of cottage cheese pancakes), cheesecakes, or just eat it with some fresh fruits.

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