Vegan Ricotta

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Preparation info

  • Makes

    1

    small jar
    • Difficulty

      Easy

Appears in

Vegan(ish)

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

Method

  1. 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.
  2. 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