After many requests and a link that has since expired in an old lasagne post I’ve decided to consolidate the top 2 vegan cheese recipes EVER into one page so you all (and I) can easily find them!
Tofu Ricotta; put all into food processor and pulse until crumbly, or if you prefer smooth ricotta, until smooth.
- 1 (14 ounce/400g) block firm tofu, drained
- 1 tablespoon tahini
- 2 cloves garlic
- 2 tablespoons miso
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- salt & pepper
- big handful fresh herbs to match whatever you’re cooking…
Basil is the best for Italian dishes, coriander for Mexican, parsley works well for almost anything but can be a strong flavour so be sure it doesn’t take over, spinach works too… here’s a photo of it all ready to be stuffed into cannelloni with some soy mince pieces mixed in as well.
Cashew Parmesan; blend in food processor until small crumbly pieces. Can be kept in refrigerator 7-14 days.
- 1c cashews
- 1 clove garlic
- 1 teaspoon salt
Here it is looking lovely on top of a simple pasta.
