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 minutesminutes
Resting Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 2
Calories 438kcal
Equipment
Blender or Food Processor
Ingredients
1cupbuckwheat
1/3cupfull-fat coconut milk
1/3cupcoconut meat
1banana
1tspvanilla extractoptional
1/2cupforest berriesfresh 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.