Rachel's Digestif

baking is my kind of science

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Vegan Garden Ricotta

I’ve been dabbling in the vegan food arena as of late, and have overall been enjoying the outcomes in my kitchen as a result of my experimentation.  I will be the first to admit that cheese is one of my top three favorite foods, so a vegan recipe for “ricotta” had me skeptical to say the least. 

This vegan recipe comes from Chloe Coscarelli’s first (and new) cookbook, Chloe’s Kitchen.  It’s an all vegan cookbook, full of lovely color photos and equally delicious vegan recipes.  I feel safe in saying that this is a great first vegan cookbook, as the recipes do not call for an abundance of expensive “hippie” ingredients.  Instead, Chloe repurposes easy to find ingredients to create one great recipe after another.  So far I’ve tried out two pasta recipes from the book, as well as a delicious and simple vegan pancake recipe.  All have been successes.  

The ricotta recipe I post here today comes from one of the pasta dishes I’ve made.  The ricotta plays the starring role in a stuffed shells recipe (which I will post in the near future).  However, I feel that this ricotta is so tasty that it would work wonderfully as a dip with veggies or pita chips. 

Tofu and basil are the dominant ingredients in this recipe, with white miso paste adding just the right flavor to the faux ricotta.  As I said, I was skeptical about making vegan cheese.  This recipe proved me wrong.  Who knew vegan ricotta could be so good?!  Make it and see for yourself. 

Vegan Garden Ricotta

Recipe from Chloe’s Kitchen by Chloe Coscarelli

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3-4 cloves garlic
  • 1 14-ounce package extra-firm tofu, drained
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon white miso paste
  • 3 cups fresh basil

Directions:

In a large skillet, heat olive oil over medium heat.  Add the onion and saute until soft.  Remove pan from heat.

In a food processor, combine onions, garlic, tofu, lemon juice, salt, pepper, an dmiso paste.  Pulse until mixture is almost smooth but still has a bit of texture.  Add the basil and pulse a few times more to incorporate the basil.  Taste and adjust seasoning as necessary. 

Suggested uses: stuffed shells, lasagna, dip.

Filed under vegan basil tofu miso

  1. rachelsdigestif posted this