Friday, October 14, 2011

Vegan Tofu Ricotta Cheese Recipe

I borrowed this recipe from Ann Gentry's Lasagna Rolls with Tofu Ricotta and Everyday Tomato Sauce recipe. This is a very easy recipe and super good. This is a great substitution for vegan Alfredo sauce, its so creamy, rich, and vegan! You can subtract or add flavors to your palette. 

(14-ounce) container waterpacked firm tofu, drained and cut into quarters
²/3 cup yellow miso
²/3 cup water
1/2 cup tahini
1/4 cup olive oil
5 large garlic cloves
11/2 teaspoons dried basil
11/2 teaspoons dried oregano
3/4 teaspoon sea salt

Blend all the ingredients in a food processor until smooth.
The cheese will keep for 2 days, covered and refrigerated.

Serving 3 cups

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