However long you’ve been vegan, I can guarantee that you’ve heard the words “I would go vegan, but I could never give up cheese!” escape at least one person’s mouth. These days there are so many cheese alternatives for vegans that everyone is bound to find at least one they like, and most can easily be bought at your local supermarket. However, the one cheese I’ve not found available to buy is vegan ricotta cheese.
This recipe for vegan ricotta cheese takes one vegan staple food – tofu – and turns it into a delicious vegan cheese ready for use in any recipe you want. As with ‘regular’ ricotta cheese, this vegan version is extremely versatile as it doesn’t have an overpowering flavour. This means that although it can be eaten on its own on top of crackers, it also tastes great paired with any number of other flavours. My favourite way to eat vegan ricotta cheese is in a big baguette, topped with vine ripened tomatoes, fresh basil leaves and a sprinkle of black pepper.
The best thing about this recipe? It only takes 5 minutes and 5 ingredients (plus seasoning) to make!
400 g of firm tofu
3 teaspoons of garlic powder
2 tablespoons of nutritional yeast
2 tablespoons of lemon juice
A splash of olive oil
Salt and pepper
1. Drain the tofu and squeeze out excess water with a tea towel or kitchen roll (you’ll be pleased to hear there’s no need to press the tofu for this recipe!).
2. Break up the tofu and place in a food processor along with the garlic powder, nutritional yeast, lemon juice and olive oil. Season generously with salt and pepper.
3. Process until just combined. You don’t want to process for too long as you’re not looking for a smooth texture here. (If you don’t have a food processor you can use a fork or a potato masher instead to fully break up the tofu and combine all the ingredients.)
4. Serve up with any dish you would use ricotta cheese for – pasta, salads, or sandwich filling. The tofu ricotta cheese will last for around five days in the fridge.