The cottage cheese craze is back and, frankly, I’m hyped about it! When you think about it, it’s somewhat a bizarre way to serve milk and milk fat together, but I absolutely love this plant-based version from my new cookbook Breaking Up With Dairy … and I find it to be a little less bizarre. This version is packed with probiotics and plant protein, making it the perfect addition to any breakfast or pasta dish. The ’90s are back, baby, and so is cottage cheese.

This post was originally published on VegNews.com.