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Buckwheat Vegan Cottage Cheese Recipe
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Vegan 'Cottage Cheese' with Buckwheat & Coconut

Creamy and chunky, slightly sweet with a coconut aftertaste - this vegan cottage cheese recipe makes a great filling delicious recipe for your breakfast.
Course Breakfast, Dessert
Keyword Gluten free, Nut free, Oil free, Vegan
Prep Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 10 minutes
Servings 2
Calories 438kcal

Equipment

  • Blender or Food Processor

Ingredients

  • 1 cup buckwheat
  • 1/3 cup full-fat coconut milk
  • 1/3 cup coconut meat
  • 1 banana
  • 1 tsp vanilla extract optional
  • 1/2 cup forest berries fresh or frozen

Instructions

  • Soak the buckwheat groats in a medium size bowl with 2-3 cups of water for 2 h or overnight.
  • After soaking, rinse the buckwheat and place into the blender/food processor (or into a bowl if you are using immersion blender). Add the rest of the ingredients except the berries and blend until desired consistensy.
  • Defrost the berries in you are using frozen ones. Serve the 'cottage cheese' topped with berries and any other toppings of your choice.