What can you replace cottage cheese with in a recipe? 6 healthy alternatives from the chef

chef, brand-chef of ImmunoHealth Immunodietology Clinic

What can be substituted for cottage cheese?

Curd is a fermented milk product high in protein, calcium and minerals. In case of allergies, lactose deficiency or diet, you can find a substitute with similar properties.

What can be substituted for cottage cheese

In recipes, instead of a fermented milk product, you can use:

• egg whites;
• tofu cheese;
• beans;
• chard (a type of beet);
• spinach;
• asparagus.

And additional calcium should be taken from broccoli, leafy greens, nuts, figs, sesame seeds. About other products rich in this element, read in the article at the link.

For those who have completely given up milk, any kind of beans with a high content of protein, fiber, manganese, potassium and iron will do. Beans can be ground to a puree or approximated to the texture of cottage cheese.

Here are a few recipes to help replace your usual cottage cheese dishes.

Chia pudding

You will need:

• chia seeds – 2 tbsp;
• coconut milk – 100 ml;
• vanilla, sweetener – to taste;
• mango – 100 g;
• water – 100 ml;
• nuts – 20 g;
• mint – to taste.

Rinse the chia seeds with drinking water and soak them in water and coconut milk. Let the seeds swell. Peel and dice the mango. Arrange the dessert in layers, sprinkle with mint and nuts roasted in a dry pan.

Almond cookies

You will need:

• almond flour – 200 g;
• chickpea flour – 100 g;
• agave or date syrup – 50 g;
• ghee oil – 100 g;
• water – 100 g;
• almonds – 50 g.

Make the dough: combine almond flour with chickpea flour, ghee oil and syrup. Then gently stir in the water. If the dough is too crumbly, you can add more water. Add chopped roasted almonds. Roll out the dough, cut and place on a baking tray. Bake at 180 degrees for 10-15 minutes.

No-bake cheesecake

You will need:

for the dough:

• cashews – 100 g;
• coconut shavings – 50 g;
• honey or maple syrup – 50 g;
• coconut oil – 50 g;
• vanilla extract – 1 tsp;
• szczypta soli;

for the cream:

• white beans – 100 g;
• coconut cream – 150 g;
• maple or topinambour syrup – 50 g;
• natural cocoa – 1 tbsp;
• coconut oil – 2 tbsp;
• gelatin – 20 g;
• lime zest – to taste.

Dry cashews on a dry pan, stirring constantly. This will reveal the nutty flavor. In a food processor, chop all the ingredients for the dough to fine crumbs. Place the nut mixture in a silicone mold or pastry ring and form a basket, tamp it down. And put in the freezer for 30 minutes.

Pre-soaked white beans boil until ready. Drain the water, add the coconut cream and whip with a blender until smooth. Add syrup, lime zest (grated on a fine grater), cocoa. Soak gelatin and then melt in a steam bath. Add to the mixture. Once again beat everything well with a blender.

Take out the cooled nut base and fill it with the filling, level it. Place in the refrigerator for at least four hours. Remove the completely cooled cheesecake from the mold. Done!

Read about five more useful recipes in the material at the link.