Vegan Ricotta

Name: Vegan Ricotta
Yield: Makes 1 small jar
Ingredients: A handful of mint or basil leaves; 1 fat clove of garlic; 1 tbsp nutritional yeast; 1 tsp lemon juice, fresh or bottled; 280 g extra-firm tofu – I use Naked by The Tofoo Co.; 1 tbsp cooking oil; ½ tsp salt; A good grind of black pepper

Preparation info

Makes
1
small jar

Difficulty
Easy

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

This recipe takes just minutes to knock together and makes a great addition to salads, pasta, crackers and anywhere you would use a standard ricotta. I vary the herbs according to the season and the dish, interchanging them with coriander, parsley and mint depending on my mood and what’s available.

Ingredients

280 g extra-firm tofu – I use Naked by The Tofoo Co.
1 tsp lemon juice, fresh or bottled

Preserve
Vegan

Method

Add the tofu, lemon juice, garlic, yeast and herbs to a small bullet blender or food processor and blitz to a paste. Season with salt and pepper and stir in the oil.
Transfer to a clean jar (preferably sterile) with a tight-fitting lid, and store in the fridge with a splash more oil to seal and preserve it for up to 3 day