Vegan Cottage cheese

[feline01]

This is great on crackers or toast. It's from Joanne Stepaniak's Ultimate Uncheese Cookbook. Highly recommend anyone who used to like cheese to buy this.

1lb (16oz) firm regular tofu, drained
2/3 cup vegan mayo
2 teaspoons onion powder (optional)
1 teaspoon garlic powder (optional)
1 teaspoon salt


Break tofu into large chunks. Please in saucepan and cover with water. Bring to boil, reduce heat and simmer for 5 minutes. Drain well. Chill uncovered in refrigerator until cool enough to handle. Crumble and place in a bowl with remaining ingredients. Mash and blend until mixture has a fine, grainy texture similar to cottage cheese. Chill several hours or overnight before serving to allow flavors to blend. Keeps in fridge for 5 days or so.

[foxytina_69]

thanx so much feline

[sugarmouse]

low fat egg free mayonnaise??!

or a vegan product any simliar to cottage cheese?does anyone know?

thanks

[Wishin986]

I don't really like mayonnaise much buuutt I did find some information for you:

you can either:

1) make your own - Vegan Mayonnaise
Submitted by Flightrisk

prep time: 5 minutes | cooking time: 5 minutes | makes

Equipment:
food processor or blender

Ingredients
1 1/2 cups mashed firm silken tofu
3 Tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon mustard powder
1/4 cup oil (i usually use canola, but making it with sesame oil tastes amazing)

Directions
Put everything EXCEPT the oil into a blender or food processor and process until smooth and creamy. With the appliance running, slowly add in the oil through the lid's opening. Refrigerate for at least an hour.
This lasts at least a week in the refrigerator.


2) buy it - http://www.veggiestuff.com/acatalog/dips.html

[harpy]

You could also try skordalia. It's a Greek dish which is, I believe, used as a substitute for mayonnaise during Lent and it's vegan (and delicious - much nicer than mayonnaise!). You can make it with a base of either bread or potatoes as you can see from this recipe: http://www.razzledazzlerecipes.com/e.../skordalia.htm

Only thing is it's normally made with a fair amount of olive oil. If that's a concern you could try making it with less though it would be less creamy.

[Kiva Dancer]

I know of no product you can buy in the store, but here's a vegan cottage cheese you can make (it's toward the end of the post).

I bet it would be devine combined with that vegan mayonnaise that Wishin986 posted.

If you're located in US, Vegannaise (not sure about that spelling) is a great egg-free mayo.

[sugarmouse]

thankyu so much ppl!!!

[adam antichrist]

Can get vegan soy mayonaise by a brand called King Land, who also do the yummiest vegan yoghurt ever, and vegan cream cheese which you can use to make icing for your vegan cakes that tastes exactly like a non vegan cream cheese icing
mmmm....

http://www.centrafinefoods.com.au/pu...544&path=9,544

[eve]

Yes I enjoy Kingland cheese, but haven't come across their cream cheese.

Sugarmouse, when I was a little girl, the corner shop sold little white mice made of sugar, called sugar mouse, and we loved them, but if held in hand for too long, they started to melt! (we never made a connection with real mice)

[adam antichrist]

Yes I enjoy Kingland cheese, but haven't come across their cream cheese.

Can't get kingland cheese in Melbourne!!!

I miss it... only vegan cheese suitable for nachos, canneloni etc

[sugarmouse]

Sugarmouse, when I was a little girl, the corner shop sold little white mice made of sugar, called sugar mouse, and we loved them, but if held in hand for too long, they started to melt! (we never made a connection with real mice)[/QUOTE]


awwww lol! i remember sugarmice aswell..but i never had the heeart to eat them! howw vegan was i even as a kid!Lol

but im named after a pet hamster lol...

[scruffyhead]

Sugarmouse, when I was a little girl, the corner shop sold little white mice made of sugar, called sugar mouse, and we loved them, but if held in hand for too long, they started to melt! (we never made a connection with real mice)

awwww lol! i remember sugarmice aswell..but i never had the heeart to eat them! howw vegan was i even as a kid!Lol

but im named after a pet hamster lol... [/QUOTE]

thats very vegan, to think even sugarmice could not be eaten, especially as a child?

[sugarmouse]

im going totry making this.lol and il bet it goes wrong! cottage cheese is the only thing i miss!

[scruffyhead]

Feline01 whats the fat content of vegan mayo?

[Seaside]

Vegenaise (the very best vegan mayonnaise in the USA) has 9 grams of fat per tablespoon. I guess you would have to find a jar and look at the label, since I am sure they are all different.

[gemma]

Hi everyone- im new on this site! Been vegan for over 12 years now and what I miss is my cottage cheese, does anyone know a vegan alternative or how to make it vegan!! Thanks

[twinkle]

I used to LOVE cottage cheese! But I never ate it on its own, I would always add in chopped tomatoes, cucumber, a dash of vinegar and sometimes some crushed garlic, herbs, chilli powder or some other flavouring.

I substituted the cottage cheese for plain soya yoghurt, and that works fine. I would imagine that getting some tofu and crumbling it up, then mixing in some plain soya yoghurt might work, if you wanted plain cottage cheese. Afraid I don't have any official recipes.

Welcome to the site, by the way.

[gemma]

Thanks will try it!!

[Windfall]

recipe from Joanne Stepaniak’s book The Ultimate Uncheese Cookbook:

Creamy Cottage Cheez
1 lb. (16 oz.) firm regular tofu, drained and broken into large chunks
2/3 cup vegan mayonnaise
1 tsp. salt
2 tsp. onion powder (optional)
1 tsp. garlic powder (optional)
1 tsp. dried dill weed (optional)
1 tsp. ground dill seed (optional)
1 tsp. ground caraway seed (optional)

• Place the tofu in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 5 minutes. Drain well. Chill uncovered in the refrigerator until cool enough to handle.
• Crumble and place in a bowl with the remaining ingredients. Mash and blend to create a fine, grainy texture similar to that of cottage cheese. Chill several hours or overnight before serving to allow the flavors to blend. Will keep in the refrigerator for about 5 days.

Makes about 3 1/2 cups

[gemma]

Great, many thanks- can't wait to try it out!!

[Windfall]

let me know how it goes, I haven't tried it yet

[Michael Benis]

I think the yoghurt idea sounds much better than mayonnaise!

[david.summo]

Alot of the vegan cheeses i have had have been quite nice when you have got used to them (some even before) but what is missing is a vegan cottage cheese, i cant find it anywhere.