Dairy Free Cottage Cheese

Slice off 1/4 of the block of the tofu. Add that 1/4 block of tofu into a blender with salt, yogurt, milk, nutritional yeast, and lemon juice.

Blend on high until smooth, pour into a medium mixing bowl. Set aside.

Take your larger 3/4 block of tofu and crumble into small little pieces. These are going to be the “cheese curds” so crumble them to desired size. I enjoy large curds so I crumbled the tofu into larger pieces.

Add tofu “cheese curds” into mixture, mix a few times and Boom! That’s it. Super easy and yummy cottage cheese! Enjoy with favorite fruit like fresh strawberries, blueberries, and especially pineapple.

Best enjoyed really cold, so be sure to refrigerate for at least 1 hour before eating. Enjoy within 6 days.