Made with just 7 plant-based fixings, this Vegan Ricotta Recipe is simple, solid, and delectable! Ideal for Lasagna, Stuffed Shells, and the sky is the limit from there.
"I would go Vegan, however I simply love cheddar to an extreme." If I had a dollar for each time I head that, I would be a rich woman.
I might not have the answer for Vegan Cheddar Cheese or Mozzarella, however Ricotta? Young lady (or Guy), I have you secured 😉
This Vegan Ricotta Cheese is produced using just 7 plant-based and sound fixings, in addition to it meets up in pretty much 10 minutes! In addition it tastes so like the genuine darn thing, you most likely won't see it's veggie lover.
There are a couple "mystery" fixings to this Vegan Ricotta, which rotate around two things (1) surface and (2) taste. As far as surface, we'll utilize both a blend of Firm Tofu for fleeciness, and Soaked Cashews for sound fat + thickness. For taste, we'll utilize some Nutritional Yeast (otherwise known as Vegan Crack), which has a profound, "gooey" season.
Also try our recipe : VEGAN ENCHILADAS WITH LENTILS #vegan #cauliflower #lentil #vegetable #food
INGREDIENTS
- 1 block Organic Firm Tofu, pressed
- 1 cup Cashews, soaked for at least 4 hours
- 2 tbsp Nutritional Yeast
- 5 cloves Garlic
- Juice of 1 Lemon
- ½ tsp Lemon Zest
- 1 tsp Salt
- Black Pepper, to taste
- Optional: 2 tsp Italian Seasoning or other spices of choice
INSTRUCTIONS
- Add all ingredients to a Food Processor and pulse until well-combined; the final mixture should be thick, fluffy, and slightly chunky!
- Enjoy as-is as a dip, or use as desired in any recipe of choice
Source : bit.ly/2Ppfhu1
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