Vegan Ricotta

Here's the recipe for our vegan tofu ricotta! Quick, simple and entirely plant-based. This dairy-free version is ready in 5 minutes and suits almost anything. Check out the basic recipe below and discover how easy it is to adapt to your liking.

Ingredients:

• About 400 g firm tofu
• 4-5 msk da Carla Nutritional Yeast
• 2 msk da Carla Apple Cider Vinegar
• 1 tsk salt (adjust the amount for sweet dishes)

Here's how

• Roughly chop/cut the tofu and place it in a food processor or a quick blender. Pressing the tofu beforehand is optional, but can give a firmer texture.
• Add all the remaining ingredients.
• Blend until you get a smooth, creamy mixture.
• Use your tofu ricotta just as you would regular ricotta – it's perfect in both sweet and savoury dishes, or as a spread/dip. Remember to reduce the salt if you're using it for sweet dishes.
• This basic recipe is easy to vary to suit your meal or your taste preferences:
• Herby & Fresh: Stir in finely chopped fresh herbs such as basil, oregano, parsley or chives for a Mediterranean feel.
• With Garlic: Add 1-2 crushed garlic cloves for a lovely kick – perfect as a spread or in fillings.
• Sweeter Variants: For desserts and baking, reduce the salt and add 1-2 msk agave syrup, maple syrup or vanilla powder.
• Extra Creamy: If you prefer a looser consistency, blend in a small amount of neutral plant milk (e.g. unsweetened oat or soy milk), a tablespoon at a time.
• Umami Boost: A touch of white miso paste (about ½-1 tsk) can give a deeper, more complex flavour to savoury dishes.