There is nothing better than finding an amazing vegan
cheat that actually works and when I found this one (which really does!) I HAD
to share it with you lovely lot. It is a pure stroke of genius and super simple
to use tofu to make a cholesterol-free lower-fat ricotta cheese substitute that
is 100% vegan and dairy-free! If you need a ricotta cheese substitute for a
vegan lasagne,ravioli or any pasta dish, try this simple yet convincing ricotta
cheese substitute. It's made with fresh garlic and shallots for plenty of savoury
flavour, with a bit of nutritional yeast and lemon for a cheese-like taste.
Like all vegan recipes, this ricotta cheese substitute is
dairy-free, egg-free and cholesterol-free, and it is also gluten-free. Winning!
Vegan
Ricotta Cheese Recipe - courtesy of Chef Scot J. Jones.
•8 ounces firm tofu
•1/2 teaspoon minced garlic
•1/2 teaspoon minced shallot
•1/2 teaspoon plum vinegar
•1 tablespoon fresh lemon juice
•1 teaspoon extra-virgin olive oil
•1 teaspoon nutritional yeast flakes
•1/2 teaspoon chopped fresh basil
•1/2 teaspoon chopped fresh parsley
•Salt and freshly cracked black pepper
How To -
·
Press the tofu through a potato ricer into a
large bowl. If you don’t have a potato ricer, mash the tofu with your hands
until crumbly.
·
Add the remaining ingredients and mix well.
It should be the consistency of ricotta cheese.
·
Use in the recipe of your choice. I incorporated
it in to Jamie's Baked Ricotta & Tomato Orechiette (GF) With
Broccoli, Fresh Oregano & Chilli. Totally pukka!