Vegan Ricotta

Here is the recipe for our vegan tofu ricotta! Quick, easy and completely plant-based. This dairy-free version is ready in 5 minutes and goes with just about anything. See the basic recipe below and discover how easy it is to adapt to your liking.

Ingredients:

• Approx. 400 g firm tofu
• 4-5 tbsp da Carla Nutritional Yeast
• 2 tbsp da Carla Apple Cider Vinegar
• 1 tsp salt (adjust the amount for sweet dishes)

Here's how

• Roughly chop/cut the tofu and place it in a food processor or high-speed blender. Pressing the tofu first is optional, but can give a firmer consistency.
• Add all the remaining ingredients.
• Blend until you have a smooth, creamy mixture.
• Use your tofu ricotta just as you would regular ricotta – it is perfect in both sweet and savoury dishes, or as a spread/dip. Remember to reduce the salt if you are using it for something sweet. 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 Variations: For desserts and baking, reduce the salt and add 1-2 tbsp agave syrup, maple syrup or vanilla powder.
• Extra Creamy: If you prefer a looser consistency, blend in a small amount of neutral plant-based milk (e.g. unsweetened oat or soy milk), one tablespoon at a time.
• Umami boost: A touch of white miso paste (approx. ½-1 tsp) can add a deeper, more complex flavour to savoury dishes.