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!
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
Method:
- 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.
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We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.
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