Remember I told you this was the year of vegan cheese?! I totally meant that! You will not believe how easy it is to make your own and this Tofu Ricotta is the perfect place to start.
Just a few ingredients and your bland tofu is completely transformed into creamy delicious CHEESE! I wouldn’t lie about this my friends. You gotta try it!
So why vegan cheese? Well first of all because it’s the only ONLY hard part of going vegan. At least that’s been true for me. I mean… cheese is amazing, can we all just be real here. It’s creamy, salty, tangy, and f*cking delicious. Breakfast. Lunch. Dinner. And Snack time. We’re addicted and we know it.
On the flip side, it’s extremely fattening, really really cruel, and kinda gross if you really think about where it comes from. But still, it’s in EVERYTHING and I’ll be the first to admit that if you add a little cheese to a recipe it’s pretty much automatically delicious no matter what.
So what’s the answer? I don’t really know yet but I do know this… Don’t stop eating it, just substitute ingredients and make it your own vegan version! I guarantee we’ll never miss a thing. Especially with this Ricotta. I promise you (or your guests) would NEVER tell the difference.
1 (16 oz) block of super firm tofu
2 tbsp yellow or white miso paste
1 tbsp tahini
2 tsp crushed garlic
4 tbsp nutritional yeast
1 tbsp apple cider vinegar
2 tbsp lemon juice
Fresh cracked pepper
1 pinch nutmeg (optional)
Drizzle of olive oil (optional)
1. Drain tofu then crumble it directly into a food processor.
2. Add all ingredients and pulse until the ingredients are incorporated and your tofu is whipped. If it feels dry you can add a little liquid like water or almond milk, I added a little more lemon juice for tang. Taste as you go and adjust as needed.
3. Refrigerate until ready to use.
That’s all! This Tofu Ricotta is great served with crackers on a cheese plate or in place of ricotta in any recipe such as lasagna or stuffed shells.