Posted by Healthy Bitch Daily on Oct 29, 2012
This Italian staple gets a vegan makeover
Fear not, sweetcheeks. Making vegan ricotta is not impossible and it doesn't taste like crap--promise. Check out this simple recipe from The Healthy Voyager and eat your little heart out.
What You Need
2 cups of extra firm tofu, pressed and drained (about 16 ounces)
1/3 cup light miso
1/2 cup water
1/3 cup cashew nut butter or tahini (unsalted, raw)
1 tablespoon nutritional yeast
1/4 cup olive oil
5 to 7 large garlic cloves
1 tablespoon of lemon juice
1 cup fresh basil
1/2 cup fresh oregano
Salt and pepper, to taste
How to Make It
Toss all of your ingredients in a food processor until well incorporated. If you like it a little chunky, pulse it but feel free to puree it if you want a more creamy texture. You may want to pulse it a few times to taste before moving forward as you may choose to add more herbs, seasoning or more of another ingredient to adjust to your taste before it’s too well blended.
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