I have tried a few recipes for vegan ricotta, but I think my favourite has to be by Aine Carlin from her ‘The New Vegan’. It is super simple to make and here I paired it with golden plums, passionfruit, pistachios and pomegranate molasses. The tangy fruit and molasses works really well with the creamy texture and taste of the ricotta. I also discovered tofu freezes really well. I had a few packets left over from my brunch I hosted a few months back sponsored by Jalo Tofu. I didn’t want to waste any, so popped it in the freezer and found it is more than happy to be frozen! So if you are looking for a cheese substitute give this as try. I wouldn’t recommend using it as a replacement when baking, but it works well as a fresh ‘cheese’ and can be kept in the fridge for 4 to 5 days.
Vegan Ricotta
200 g of Firm Tofu
1 lemon
salt and pepper
Good quality olive oil.
The ricotta couldn’t be simpler. Start by squeezing as much water as you can from the tofu. Or leave it to press under a weighted plate. Mash the tofu with a fork and then season with salt and pepper, squeeze over half the juice of a lemon and sprinkle with olive oil. Mix through the seasoning and check for taste. I like my quite lemon and peppery so I usually add some more. Refrigerate until you need it and it will last for 4 – 5 days in the fridge in an airtight container.
A Brit in Helsinki 