Vegan Ricotta Cheese (nut-free)
Use this cheese every time you need a batch of ricotta in a recipe! If it’s a sweet recipe then leave out the garlic and black pepper. It makes a great sandwich filling or spread it on rice cakes, bagels and crackers. Also good for kid’s lunchboxes especially if nuts aren’t allowed in school!
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Total time
5-10 minutes
Cuisine
Italian
Meal
- lunches
- sides-light-meals-and-salads
Servings
10-12
Ingredients
- 35g/¼ cup sunflower seeds
- 425g/15 oz firm tofu, drained and patted dry
- 2 tbsp lemon juice
- 1 tbsp olive oil
- ¾ tsp salt
- Pinch black pepper
- 1 clove garlic, crushed
- 20g/⅓ cup nutritional yeast
Instructions
- Blend the sunflower seeds in a food processor or using the milling blade on your blender.
- Add the tofu and blend with the sunflower seeds until smooth.
- In a medium sized bowl, combine the tofu/sunflower seed mix with all other ingredients and stir thoroughly.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
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