I can’t help myself. I am so busy getting ready to go and visit my bestie in NYC, but I had to stop and write this post because every vegan and wanna be vegan I know will delight in this unbelievably easy vegan cottage cheese recipe.
Aside from the soaking of the cashews, it also took about 4 minutes to make, including picking the basil leaves.
I will share exactly what I did, making it up depending on what I had.
1/2 cup soaked cashews (mine soaked for so long they may have fermented slightly;good for cheese)
1 handful fresh sweet basil
1 stem flat leaf parsley
1 clove garlic
1 heaped tablespoon nutritional yeast flakes
1 tablespoon apple cider vinegar
dash of olive oil
Blitz all ingredients, except for oil, in mini food processor. I like mine a little grainy, so I didn’t blitz until it was a paste. Add oil and blitz again. Put in container and refrigerate, if you can stop yourself from eating it all.