Whipped Tofu Basil Ricotta
A nut-free, gluten-free, vegan Ricotta. While most of my vegan cheeses have a base of cashews, I wanted a whipped consistency so turned to firm tofu. This Ricotta is deliciously fluffy and spreads great on toast or as a base for flatbreads. The key to this is extra firm tofu pressed well. I simply wrap the tofu block in paper towels then use a cutting boat to gently press down on each side.
When blending, scrape down the sides consistently then blend again. The result truly tastes like ricotta especially when warmed and baked into a dish. Leave out basil if not wanting herbed ricotta or swap in alternative herbs of your liking.
Whipped Tofu Basil Ricotta
Ingredients
- 1 pack extra firm tofu drained and pressed
- 1/4 cup nutritional yeast
- 1 tbsp olive oil
- 2 clove garlic
- 1 cup basil remove if not wanting herbs
- generous pinch of salt
- 1/4 cup plant based milk
Instructions
- Drain and press extra firm tofu gently. Crumble the tofu into a blender then add nutritional eyast, olive oil, garlic, basil, salt, and half of the milk (reserve the reamining half to add in later). Blend for 30 seconds
- Scrape down the sides of the blender then add reamining milk in little splashes at a time. Pause consistently while blending to scrape down sides.
- Once ricotta has reached a fluffy, thick consistency, add it to desired dish or store in a jar/tupperware. Stores up to 5 days in the fridge