Vegan Ricotta
There are many vegan ricotta recipes out there, but the secret is in how you mash it and store it. This recipe uses more liquid than others, to create a creamier texture that lasts longer. From pasta, to toasts, to salads, I put it on everything and anything!
Ingredients
- 1 block firm tofu patted dry but not pressed
- ½ tsp salt
- ½ tsp garlic powder
- ¾ tbsp red wine vinegar
- 4-5 tbsp plain plant-based milk
Instructions
- Add the garlic powder, vinegar and salt to the tofu.
- Mash with a fork until smooth. Add 1 tbsp of plant based milk at a time, and keep mashing until creamy.
- Store in an airtight container with 1 extra tbsp of milk over the top.
- This will last in the fridge for 5-7 days.