I’ve been wanting to try a tofu cottage cheese for a while, so for dinner tonight I had some things that will go well in my lunchbox tomorrow. Cottage cheese seems more like a lunch-y or breakfast-y thing to me.
I made the Creamy Cottage Cheez from the Uncheese Cookbook, subbing plain soy yogurt for the mayonnaise to bring the fat content down. I also made my Savory Carrot Salad with the last few carrots and some squash and zucchini that were in the fridge. Throw in some gluten-free crackers, half a pear and a salad with Annie’s Woodstock dressing and you’ve got a nice little TV dinner.
Verdict: Like most vegan stand ins, you’re not going to fool anyone into thinking this is real cottage cheese. The texture is right on, but the flavor is all soy, which is okay with me. It filled the hole in my heart left by the cheese with the oddest texture.