Lately I’ve tried to avoid soy products entirely. However, sometimes faux-cheese cravings are hard to avoid– especially when wheat and other forms of gluten, corn, oil, and nuts are out of the question (I’m trying an elimination diet, and soy has always been the lesser of dietary evils throughout my life). Next week I will experiment with eliminating seeds if soy proves to be a problem. Whatever your situation in terms of dietary preferences or allergies, I want to share this recipe for a low fat, low carb, oil-free vegan alternative for ricotta cheese… because it is so close to the “real thing” it made me pinch myself to make sure I wasn’t dreaming.
I used Westsoy Organic Tofu because it was on sale for $.59 at Grocery Outlet. I usually use Surata brand because it’s more local (made in Eugene OR), though apparently the on-sale impulse buy was a score because I found Westsoy to be the superior choice for this recipe.
5 Ingredient Tofu Ricotta
Makes about 2 1/2 cups
1 (14-ounce) block extra firm tofu, drained and crumbled.
3 Tbsp nutritional yeast flakes
1/2 tsp ground white pepper
2 Tbsp Almond Dream yogurt, plain
3/4 tsp sea salt
In a medium bowl, mash all ingredients together with the back of a spoon until well combined (or until it resembles ricotta cheese).
Uses for this 5 ingredient Tofu Ricotta:
1.) Paleo pizza topping.
3.) Vegan Lasagna. I’m developing a recipe for this, with zucchini in place of the traditional pasta layers. Since it’s not perfected yet, this post is solely regarding the cheese. Enjoy!