Ricotta Style Cheese Topping

This delicious ricotta-style cheese is so very versatile, just takes minutes to make, and is loved by everyone including non-vegans.

The ricotta in this picture was used as a salad dressing (which my husband loves!). This particular dressing had been in the freezer which slightly changes its texture as tofu gets added texture when frozen and loses some of its creaminess, but it is still delicious nonetheless.

Simply drain and lightly press the tofu between paper towels to remove excess moisture. Crumble with fingers to the size of cottage cheese curds. Add seasonings and set aside. Blend up the liquid ingredients, making a flavored cashew cream. Fold it into the tofu curds and chill for two or three hours. It is delicious with crackers, veggies, soups, spaghetti and pasta sauce, salads, etc.

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Ricotta Style Cheese Topping

Quantity: 2 cups
Prep Time – 8-10 minutes
Chill Time: 2-3 hours

Ingredients:

1 brick firm tofu, rinsed and pressed between towels to absorb extra moisture.

1 1/2 tsp Italian Seasoning

For Blender:

1/2 cup water

1/2 cup raw cashews

1 tsp onion granules

1 1/2 tsp nutritional yeast flakes

1 1/4 tsp salt

1/2 tsp garlic granules or powder

1 pinch or dash of celery salt

2 tbsp lemon juice

Instructions:

Drain and press tofu between paper towels to absorb as much moisture as possible.
Evenly squish tofu with your hands until the curds are about the size of cottage cheese.
Sprinkle with Italian Seasoning. Carefully combine, and set aside.
Put all the blender ingredients into your blender cup, and blend smooth and creamy.
Pour over the tofu, folding it in until everything is mixed together.
Chill for two to three hours.
Serve in soups, as a dip for crackers or veggies, or on spaghetti and pasta sauce . It is also a delicious topping for salads or one-bowl meals.

Notes:

It keeps well for 5-7 days in the refrigerator. We also freeze it in portions and thaw and use as desired.