VEGAN RICOTTA CHEESE
This nut-free, dairy-free Vegan Ricotta Cheese is wonderfully delicious, so easy to make and so healthy. It makes a great replacement for dairy ricotta and pairs well with so many recipes calling for traditional ricotta. Once you try this, you'll never go back to the dairy version.
Provided by Delicious Everyday
Categories Appetizer Dips Snack
Time 5m
Number Of Ingredients 8
Steps:
- Mash the tofu with a fork in a medium bowl.
- Add all ingredients and mix until well combined.
Nutrition Facts : Calories 144 kcal, Carbohydrate 6 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
VEGAN LASAGNA RECIPE BY TASTY
Here's what you need: tofu, lemon juice, nutritional yeast, fresh basil, garlic, pepper, salt, walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, dried oregano, dried rosemary, pepper, cremini mushroom, onion, tomato sauce, lasagna noodle
Provided by Merle O'Neal
Categories Dinner
Yield 5 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 375º F (190º C).
- In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.
- In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.
- In the food processor chop up mushrooms so that they are in small chunks.
- In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.
- In a large sauce pan cook lasagna noodles for half of time required.
- In a 9x9 inch (23x23 cm) lasagna pan add 2 cups (520 g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by "meat" mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.
- Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.
- Allow to cool about 10-15 minutes then cut into ninths, serve.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 31 grams, Fat 45 grams, Fiber 9 grams, Protein 31 grams, Sugar 12 grams
HEIRLOOM TOMATO TART WITH VEGAN BASIL RICOTTA RECIPE BY TASTY
Fresh heirloom tomatoes are the star of the show in this gorgeous tomato tart. Keep it dairy-free with vegan ricotta that uses cashews to replicate the creamy texture of cheese. Make this at the height of tomato season for your next summer get-together!
Provided by Rachel Gaewski
Time 4h50m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Combine the cashews and warm water in a medium bowl. Cover and soak for 3 hours, then drain, discarding the soaking water.
- Make the ricotta: In the bowl of a food processor, combine the whole basil leaves, spinach, lemon juice, 1 tablespoon of olive oil, and the kosher salt. Process for 30 seconds, until all of the leaves are broken down into a dark green paste.
- Add the soaked cashews and cold water. Blend for 15-30 seconds, until the cashews are broken down but the mixture is not completely smooth, resembling the texture of ricotta. Set aside.
- Preheat the oven to 375˚F (190˚C). Line a 13x18-inch (33x45 cm) baking sheet with parchment paper.
- Remove the stems from the tomatoes, then slice into ⅛-inch (3 mm) thick rounds.
- Unroll the filo dough into a flat sheet. Carefully transfer a single layer of dough to the prepared baking sheet and lightly brush all over with olive oil. Place another sheet on top and brush lightly with olive oil. Repeat stacking and brushing with the remaining sheets of dough. Brush the edges of the filo dough with more olive oil to make sure they become golden brown and crispy when baking.
- Dollop the ricotta over the top layer of filo and spread in an even layer, being careful not to tear the dough.
- Layer the tomato slices over the ricotta, covering entirely. Drizzle the remaining 1 tablespoon olive oil over the tomatoes. Top with the sliced garlic and red pepper flakes, if using, on top.
- Bake for 25-30 minutes, until the edges of the filo dough are golden brown and the tomatoes are cooked but not mushy.
- Garnish with the thinly sliced basil and flaky sea salt, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
TOFU BASIL RICOTTA
From my new FAVORITE cookbook: Veganomicon. This is an amazing vegan filling for stuffed shells, manicotti, lasagna or topping pizza or pasta. Simple to make, possibilities are endless!! The best tools for this one are clean hands. They are the most effective for squishing the tofu to "ricotta-like" consistency. The recipe listed below is enough for one(1) layer in a 9x13 lasagna pan. Can be doubled if you like more "cheese" in your lasagna layers.
Provided by Kozmic Blues
Categories Soy/Tofu
Time 30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a large bowl, mush the tofu up with your hands, till it's crumbly.
- Add lemon juice, garlic, salt and pepper and basil.
- Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
- Add olive oil, stir with fork (olive oil is sticky).
- Add nutritional yeast and combine all ingredients well.
- Cover and refrigerate until ready to use.
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