Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Hope this is close enough to cottage cjeese for you. I use it as cottage and also as my ricotta cheese in recipes. Cottage Cheese - Ricotta Cheese 1/2 lb. extra firm silken tofu (make sure it's silken and not the tub type) 1/4 cup vegan mayo 1/2 tsp. salt 1/2 tsp. garlic powder 2 tablespoons chopped chives or 1/2 tsp. dill weed Place all ingredients in bowl and stir until blended. Store in container in fridge until ready to use. Use within 5 days. It really is good and tastes just like it's dairy. Music Unlimited - Access over 1 million songs. Try it free. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Sounds tasty. Can you really not tell the difference? -Craige On 10/17/05, Leslie L <mauvetoday wrote: > Hope this is close enough to cottage cjeese for you. I use it as cottage > and also as my ricotta cheese in recipes. > > Cottage Cheese - Ricotta Cheese > > 1/2 lb. extra firm silken tofu (make sure it's silken and not the tub > type) > 1/4 cup vegan mayo > 1/2 tsp. salt > 1/2 tsp. garlic powder > 2 tablespoons chopped chives or 1/2 tsp. dill weed > > Place all ingredients in bowl and stir until blended. > Store in container in fridge until ready to use. Use within 5 days. It > really is good and tastes just like it's dairy. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 It's really a treat to eat alone and also cooks up well as a ricotta in baked dishes like lasagna. It's not exactly like the dairy version but very good. I'm sure anyone with a lactose problem might want to give this recipe a try. Best part is, it's non-dairy so there's no cholesterol for anyone watching that also. I like it topped with sliced tomatoes and avocado slices. , Craige Moore <craige.moore@g...> wrote: > > Sounds tasty. Can you really not tell the difference? > > -Craige > > > On 10/17/05, Leslie L <mauvetoday> wrote: > > Hope this is close enough to cottage cjeese for you. I use it as cottage > > and also as my ricotta cheese in recipes. > > > > Cottage Cheese - Ricotta Cheese > > > > 1/2 lb. extra firm silken tofu (make sure it's silken and not the tub > > type) > > 1/4 cup vegan mayo > > 1/2 tsp. salt > > 1/2 tsp. garlic powder > > 2 tablespoons chopped chives or 1/2 tsp. dill weed > > > > Place all ingredients in bowl and stir until blended. > > Store in container in fridge until ready to use. Use within 5 days. It > > really is good and tastes just like it's dairy. > > > Quote Link to comment Share on other sites More sharing options...
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