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Fresh Vegan Cottage Cheese Flatbread with Basil Pesto

Fresh Vegan Cottage Cheese Flatbread - featured image
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A quick and easy vegan flatbread topped with creamy homemade vegan cottage cheese and fresh basil pesto, perfect for brunch, snacks, or casual gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g / 6.7 oz)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup warm water (180ml / 6 fl oz)
  • 2 tablespoons olive oil
  • 1 cup firm tofu, pressed and crumbled (225g / 8 oz)
  • 2 tablespoons unsweetened plant-based yogurt (coconut or soy)
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 2 tablespoons nutritional yeast
  • 1 teaspoon apple cider vinegar
  • 1 cup fresh basil leaves, packed (25g / 0.9 oz)
  • ¼ cup pine nuts or walnuts (30g / 1 oz)
  • 2 garlic cloves
  • ⅓ cup olive oil (80ml / 2.7 fl oz)
  • 2 tablespoons nutritional yeast
  • Salt and pepper to taste

Instructions

  1. Make the Flatbread Dough: In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon salt, and 1 teaspoon baking powder. Gradually add ¾ cup warm water and 2 tablespoons olive oil while stirring. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 15 minutes.
  2. Prepare the Vegan Cottage Cheese: While dough rests, add 1 cup pressed, crumbled tofu, 2 tablespoons unsweetened plant-based yogurt, 1 tablespoon lemon juice, ½ teaspoon salt, 2 tablespoons nutritional yeast, and 1 teaspoon apple cider vinegar to a food processor. Blend until creamy but still slightly chunky. Adjust seasoning and consistency if needed. Set aside.
  3. Make the Basil Pesto: In the same food processor, combine 1 cup fresh basil leaves, ¼ cup pine nuts, 2 garlic cloves, 2 tablespoons nutritional yeast, salt, and pepper. Pulse while drizzling in ⅓ cup olive oil until smooth and vibrant. Scrape sides as needed and adjust seasoning.
  4. Roll Out the Flatbreads: Divide dough into 4 equal balls. Roll each into an 8-inch diameter circle on a floured surface.
  5. Cook Flatbreads: Heat a non-stick skillet or cast iron pan over medium heat. Cook each flatbread for 2-3 minutes until bubbles form and bottom is golden brown. Flip and cook another 1-2 minutes. Repeat for all flatbreads.
  6. Assemble the Flatbread: Spread a generous layer of vegan cottage cheese on each warm flatbread, then drizzle or dollop basil pesto on top. Optionally garnish with fresh basil leaves or cherry tomato halves.
  7. Serve Immediately: Enjoy fresh and warm. Keep warm wrapped in a kitchen towel if needed.

Notes

Press tofu well to avoid watery cottage cheese. If dough is sticky, chill for 10 minutes or add more flour. Pulse pesto ingredients rather than blending at full speed to avoid bitterness. Don’t overcrowd the pan when cooking flatbreads to keep them crispy. For gluten-free, substitute flour with almond or oat flour and adjust water. Nut-free pesto can use pumpkin or sunflower seeds instead of pine nuts.

Nutrition

Keywords: vegan flatbread, vegan cottage cheese, basil pesto, plant-based recipe, easy flatbread, dairy-free, gluten-free option, homemade pesto

Find it online: https://fuzzyforker.com/fresh-vegan-cottage-cheese-flatbread-with-basil-pesto-recipe-easy-homemade-flatbread-ideas/