Vegan Ricotta Cheese

  • COOK
    0 Mins
  • PREP
    10 Mins
  • TOTAL
    10 Mins

A vegan ricotta cheese. Can be used in place of regular ricotta cheese. Great to dress a pita pocket or salad, lasagna or stuffed manicotti noodles.

Original Release Date: December 18, 2011

Nutritional Facts
Servings 8Serving Size 1/4 Cup




Calories74
Fat5.25g
Carbohydrates3.60g
Protein4.25
Fiber1.25g
Sugar1.75g
Sodium130.2mg





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Ingredients


  • 1/2 Cup Blanched Slivered Almonds
  • 1/2 Cup Almond or Soy Milk
  • 1 Tablespoon Red Wine Vinegar
  • 1/2 Lemon, Juiced
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Sea Salt
  • 1 Teaspoon Onion Powder
  • Dash Black Pepper
  • 2/3 14 oz. Block Firm Tofu


Directions


Place almonds, almond milk, red wine vinegar, lemon juice, sugar, salt, onion powder and pepper into a blender and blend until smooth. Do not put the tofu in the blender!

In a small mixing bowl place the lightly pressed tofu and smash it with a fork until it is completely broken up, not smooth but not too lumpy. Then add the almond mixture from the blender and mix that with it. Use immediately or store in a container in the fridge for up to 4 days.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.