This recipe was originally published in 2010.
This dairy-free cottage cheese recipe can be used in place for a variety…great in salads, with fruit, on gluten-free bread, or all by itself.
Reprinted with permission from Wheat-Free, Gluten-Free, Reduced Calorie Cookbook (©2004 McGraw-Hill), by Connie Sarros.Yields 2 cups
- 7 ounces silken tofu or medium tofu or coconut yogurt
- ½ teaspoon garlic powder
- 1½ tablespoons olive oil
- ¼ teaspoon salt
1Place tofu or yogurt into a medium bowl. If using tofu, mash it with the back of a fork.
2Add remaining ingredients and continue mashing until mixture has a cottage cheese texture. Chill in refrigerator until used.