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Vegan Ricotta
- Makes
1
small jar - Difficulty
Easy
By Jack Monroe
Published 2019
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 1 tsp
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
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