Vegan cottage cheese
350g Silken Tofu
1/4 cup Raw Cashews (soaked for at least 2 hours)
3 Tbsp unsweetened Almond Milk
1 tsp Apple Cider Vinegar
1 tsp Nutritional Yeast
1/4 tsp Salt
In a food processor, blend cashews, almond milk, vinegar, nutritional yeast and salt for 2 minutes, Pulse until smooth.
In a separate bowl, crumble up silken tofu with your fingers.
Gently stir cashew sauce through tofu.