Vegan Ricotta (makes 16 oz.)
There are nutritional a well as ethical reasons for making your own ricotta. This version is extremely versatile and can be the base for a sauce or if you omit the herbs and spices, will stand alone as substitute for ricotta cheese. ~ Glyn and Will
12 oz. extra firm tofu
2 tbsp. nutritional yeast (2tbsp.)
1/2 tsp. chopped garlic
1/4 cup lemon juice, freshly squeezed
1/2 cup basil leaves (packed) 2 tbsp. oregano leaves
1 tsp. extra virgin olive oil
1/4 tsp. salt
1/8 tsp. fresh ground pepper to taste
1 Rinse the tofu. Place in on a layer of paper towels. Cover with another towel and top with a heavy plate or pot.
2 Press the tofu for 20 minutes.
3 Crumble into the bowl of a food processor blender along with the remainder of the ingredients.
4 Process until it is the consistency of ricotta, adding a tablespoon or 2 of water if needed.
5 Scrape into a bowl and use as you would use ricotta in any savory dish.
6 To make an unseasoned ricotta, omit the spices and herbs.
Yield: one pound
Degree of Difficulty: Very easy
Preparation Time: 30 minutes
Total Time: 30 minutes
Can the olive oil be eliminated or something substituted?
Yes, but the texture will be somewhat grainy. Maybe add a few more cashews to make up the difference in volume.
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