My Mediterranean (& vegan) “Cottage Cheese”

I was very touched by the events of the last few days but instead of writing I would like to share with you a video that expresses very well my feelings. No english subtitles, unfortunately.

My latest “creation” is a sort of vegan “cottage cheese”. It’s fresh and tasty, perfect as appetizer! You can spread it on some roasted whole bread or a crispy bread roll… Or even add it to a salad!



1 l almond milk
4 g agar-agar
fresh herbs (thyme oregano basil)
1 shallot
4 sun dried tomatoes in herbed olive oil
juice 1 lemon
2 tsp apple cider vinegar
salt to taste


Place agar in a small saucepan.  Drizzle in a spoonful of almond milk, and stir to dissolve, adding more liquid if necessary. Add remaining almond milk.  Bring to a boil over medium-high heat.

Boil for 30 seconds, stirring constantly, to make sure the agar will set. After 30 seconds, remove from the heat and let cool to about room temperature.

Pour in the lemon juice + apple cider vinegar and scramble the yogurt like texture with a whisk. Wait 20 minutes and drain away water in excess (I had very few) if needed.

In a blender, whizz shallot, herbs and sun dried tomatoes then them to the vegan “cottage cheese”. Mix well.

Add salt to taste and enjoy!

You can store it up to 4/5 days in the fridge.


4 thoughts on “My Mediterranean (& vegan) “Cottage Cheese”

    • thanks 🙂 🙂 🙂 it’s very “summery” but … it’s a good idea to give a sunny side to this grey winter, don’t you think?

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