Tag: gluten free

quick meals, savoury, side or starter, snacks

VEGAN RICOTTA CHEESE (vegan, gluten free)

vegan ricotta cheese recipe blog

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!

dinner, savoury

ORANGE, BEETROOT AND ROSEMARY RISOTTO (vegan, gluten free)

Ingredients

1 cup risotto rice
Juice and zest of 2 oranges
1 white onion (chopped)
4 large beetroot (or 6 small-medium) (cooked and chopped)
3 tablespoons olive oil
4 cups vegetable stock
2 teaspoons fresh rosemary (finely chopped)
2 tablespoons vegan butter
Salt and pepper

drinks, sweet

PUMPKIN SPICE LATTE WITH MARSHMALLOW CREAM TOPPING (vegan, gluten free)

Ingredients

For the marshmallow topping:
1/3 cup aquafaba*
1/3 cup icing sugar
2 teaspoons vanilla extract

For the latte:
2 cups soy milk
1/3 cup pumpkin puree
1 tablespoon brown sugar
1/2 teaspoon ground all spice
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 cup coffee

Extras (optional):
1 cinnamon stick
1/2 teaspoon grated nutmeg

*Aquafaba is the liquid from a can of chickpeas.