Ingredients:
  • 2 peeled and cubed Zucchini or Yellow Crookneck Squash
  • 1/2 c Macadamia Nuts
  • 1/2 c AtV Sour Cream
  • 2 tsp Nutritional Yeast
  • 1 tsp creamy Mustard (your choice)
  • 1 tsp Lemon Juice
  • 1/2 tsp Apple Cider Vinegar
  • 1/2 tsp Onion Powder
  • 1/4 tsp Garlic Granules
  • Salt to taste
  • Optional (but super yummy): Ground Caraway to taste
Directions:
  1. Into your food processor add the Macadamia nuts, puree the nuts (scraping down the sides of the processor every so often) until you have a thick paste. This should take up to a minute, maybe a little longer.
  2. Into the food processor add the AtV Sour Cream, Nooch, Mustard, Lemon Juice, Vinegar, Onion powder, Garlic and salt. Blend together for 30 seconds or so - you should now have a nice thick creamy sauce-like consistency.
  3. Finally, add the peeled/cubed Zucchini to your food processor. Pulse the zucchini until it's broken down into small curd-like texture. Do NOT over puree, otherwise the concept for this recipe will be lost. Cottage Cheese relies on the texture!
  4. Place your finished cheese into the fridge to set for at least 30 minutes. It will thicken as it chills.

Wishing you all a super tasty weekend!