Blended Cottage Cheese (for use in cream sauces & soups, use as a sour cream substitute & so much more!)

5 from 4 votes

Blended Cottage Cheese (for use in cream sauces & soups, use as a sour cream substitute & so much more!)

Any signs of this being cottage cheese are obliterated during the blending process, leaving you with a completely smooth & creamy alternative to sour cream, heavy cream and cream cheeses for use in cream sauces, cream soups and so much more!

Prep Time5 mins

Total Time10 mins

Servings: servings (2 Tbsp. per serving)

Calories: 20kcal

Ingredients

1 whole container (16oz) Lactaid lowfat cottage cheese
Plain, Unsweetened Almond Milk to taste, depending on your desired consistency (if you want it a bit thinner, more like a heavy cream, use the milk. Otherwise it will be more along the lines of Greek Yogurt or thick sour cream consistency)

Instructions

Place cottage cheese and milk (if using) into a narrow, deep container (wide enough to fit your immersion blender).
Using an immersion blender (see notes section below as to why you absolutely should use an immersion blender for this), blend until there are no chunks left and the mixture is completely smooth and creamy (for me, this meant stopping a couple of times & scraping sides of container as well as the end of the immersion blender).
If you want to make this into sour cream, simply add in 2 Tbsp. of lemon juice OR 2 Tbsp. white vinegar when blending. (using lemon juice is safe for IBS/Low FODMAP, whereas the white vinegar is not. Also, neither the lemon juice or vinegar are approved for everyone with GERD/Acid Reflux/Heartburn due to the acidity. However, if you have GERD/Acid Reflux/Heartburn and lemon doesn't bother you (or at least not in the limited quantity you would be ingesting here), then have at it! The sour cream tastes just like the real deal but with far lower fat AND the benefit of being lactose free! Use some on a plain baked potato and top with chives, or mix chives in and serve as a dip or whatever else your heart desires to do with sour cream!

Notes

I tried this using 3 methods: Regular Blender (I have a heavy duty Kitchenaid), Food Processor and Immersion Blender (my is Calphalon). The blender and food processor took much longer and involved many more stops for scraping down the sides than the immersion blender did. Plus, when done you can't get every bit out of the blender/food processor. I felt much less was wasted when using the immersion blender (and it just worked best overall). If you don't already have an immersion blender, I can't stress enough how wonderful they are and how much your life in the kitchen will improve if you get one! Just make sure to get a high quality brand, like Calphalon or Kitchenaid. They work for not only this, but for making perfectly smooth mashed potatoes, pureeing vegetables (or making homemade baby food), making cream soups/bisques and so much more. I got mine as a wedding gift and it has been an amazing tool to have. [nutrition-label]*Information above is without using any milk. If using unsweetened plain almond milk, though, the values won't change much since it is super low in calories/fat/etc.*
*Information above is based on the specific brands/types of ingredients I used (as one example, pink himalayan sea salt is lower sodium than regular salt). Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*
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Nutrition