Vegan Ricotta Cheese (nut-free)

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!

Easy recipeEasy Gluten free Wheat free Quick meal Cheap as chickpeas Kid recipe
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Preparation time

Cook time

Total time

5-10 minutes

Cuisine

Italian

Meal

  • lunches
  • sides-light-meals-and-salads

Servings

10-12

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

Instructions

  1. Blend the sunflower seeds in a food processor or using the milling blade on your blender.
  2. Add the tofu and blend with the sunflower seeds until smooth.
  3. In a medium sized bowl, combine the tofu/sunflower seed mix with all other ingredients and stir thoroughly.

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