Makes: 4 servings Time: 50 min (10 min prep + 40 min wait) + time for soaking the sunflower seeds
Sunflower cottage cheese:
200 g (1½ cup) raw sunflower seeds
water for soaking
400 g natural plant-based yogurt (ex. oat or soy)
20 g (4 Tbsp) nutritional yeast
30 ml (2 Tbsp) lemon juice
3 g (1 tsp) onion powder
1-2 tsp freshly grounded pepper
a few pinches of salt
100 g (1 bunch) fresh chives
1,2 kg (4 big) potatoes
freshly grounded pepper
Notes and tips:
1. You can also add more spices like chili flakes or some herbs alongside with the salt on the potatoes. After baking the skin will be even more flavorful.
2. You also can try the tofu cottage cheese or cashew cottage cheese if you do not have/want to use sunflower seeds.
3. You can also use unsweetened plant-based milk instead of yogurt, but the cottage cheese will be less creamy. Add it slowly, until you get the desired consistency. Another option is to use vegan creamer (like oat) instead. 200-300 ml should be enough.
4. That is a really big amount of cottage cheese, I do like to have a lot of it on my potatoes. But you can also reduce it slightly if you do not want that much.