This Vegan Ricotta Cheese is creamy with excellent tastes and a lot like ricotta cheese
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness.
AuthorpadminCategorySalads & DressingsDifficultyBeginnerThis ultra cheesy vegan ricotta is tangy and wonderful on pizza, toast or spreads on crackers.
The first step is to press the tofu between two paper towels and putting a stack of heavy objects for 10 minutes.
After that, cut in pieces and crumble the tofu in the food processor and blend until the pieces became small.
Then add in the blender the yeast, basil, lemon juice, garlic, oregano, shallot, salt, pepper and mix it again with the blender.
Add in olive oil and blend it again until reaching mixture consistency.
You can serve over pasta, use it as a dip, or on toast!
You can keep it in the fridge for up to one week.
Photo credit and source: Erin Morrissey
Ingredients
Directions
The first step is to press the tofu between two paper towels and putting a stack of heavy objects for 10 minutes.
After that, cut in pieces and crumble the tofu in the food processor and blend until the pieces became small.
Then add in the blender the yeast, basil, lemon juice, garlic, oregano, shallot, salt, pepper and mix it again with the blender.
Add in olive oil and blend it again until reaching mixture consistency.
You can serve over pasta, use it as a dip, or on toast!
You can keep it in the fridge for up to one week.
The tofu was discovered more than 2,000 years ago by a Chinese cook by accidentally mixing a batch of fresh soy milk with nigari.
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