Vegan “cottage cheese” Dumplings. I flavored the cottage cheese with garlic powder salt pepper and italian seasoning. Instead of simmering in milk I made a white sauce from butter flour milk curry powder saffron salt and pepper. But anyway…. a vegan cottage cheese recipe was always going to happen for this blog. Vegan “cottage cheese” Dumplings

You can cook Vegan “cottage cheese” Dumplings using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegan “cottage cheese” Dumplings
  1. You need 1 cup of millet (soaked overnight).
  2. You need 3-4 cups of plant-based milk (Soy).
  3. You need 6 tbsp of sugar or 4 tbsp maple syrup (more or less to taste).
  4. You need 1 of big pinch of salt.
  5. Prepare 1 of lemon zest + juice.
  6. Prepare 6 tbsp of semolina.
  7. You need 2 handful of sultanas (optional).
  8. Prepare 1 tsp of vanilla extract.
  9. It’s 1 tsp of ground cinnamon.
  10. Prepare of Breadcrumbs, powdered sugar.
  11. You need 2-3 tbsp of plant-based yoghurt (natural or flavoured - vanilla).

This vegan cottage cheese is a wonderful replacement for its dairy counterpart, mimicking the texture with harder curds and a softer 'sauce' and a neutral flavor. VEGAN CHEESE BALL → Vegan Cranberry & Thyme cheese ball! Vegan cottage cheese is perfect for you if you miss the texture of regular cottage cheese and use it in similar ways. Use it as a dip for veggies or with fresh strawberries.

Vegan “cottage cheese” Dumplings instructions

  1. Rinse & drain the previously overnight soaked millet, and begin to cook with the soy milk, salt, sugar/maple syrup, vanilla in a bigger stockpot (add the sultanas as well if being used).

  2. Stirring sometimes, on low heat cook the millet till somewhat mushy..

  3. Turn the heat off, and stir in the plant-based yoghurt or soured cream. It’s not necessary, though gives the cottage cheese alike texture..

  4. Add the semolina as well, resting with lid on for 10 minutes..

  5. In the meantime, brown the breadcrumbs on coconut oil, adding the cinnamon and maybe some sugar..

  6. Remove the lid from the millet paste and let fully cool down, adding then the lemon zest and juice and forming golf ball sized dumplings..

  7. Serve with powdered sugar, vegan soured cream, but tastes awesome with various fruit jams also..

My favorite way to use it is on bread though with lots of fresh herbs. I didn't use nearly as much fresh herbs in these pictures as I actually. I always used to love cottage cheese and I only just found a good vegan alternative. Most vegan recipes use silken tofu, but I much prefer this version with regular firm tofu and unsweetened soy yogurt. It is has exactly the right texture and a lovely slightly savory, salty and sour flavor.