Vegan "ricotta" Cheese for Lasagna, Spanakopita, Etc.

"Vegan "ricotta" cheese for Lasagna, Spanakopita, Etc."
 
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Ready In:
5mins
Ingredients:
3
Serves:
4
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ingredients

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directions

  • mash tofu to a fine consistency.
  • add yeast flakes and salt to taste.
  • you want to go more "salty" than "yeasty".
  • do not use brewer's yeast or baker's yeast they are NOT the same thing!
  • use in recipes calling for ricotta such as lasagna, spanakopita, etc.
  • you can add spices into the mix such as thyme, a little celery salt, etc.

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Reviews

  1. was a good recipe. I only used 3 tps of the yeast & because of the first comment/rater i was careful with my salt and ended up fine - they must have not tasted the tofu blend before using in a dish. i think i ended up used about 3/4 tsp salt. thanks for the post!
     
  2. I really really wanted to like this! I followed the directions and it was soooooo salty! So salty that the dish we used it in was not edible.
     
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RECIPE SUBMITTED BY

I work in customer service for a medical equipment company. I love to cook and maybe someday will become a chef or caterer. I am married to an outdoorsman so maybe someday we will both be working at or owning a lodge where I can be the cook. I really enjoy all cultures and have lots of cookbooks and recipes (amish, pioneer, depression era, tibetan, outdoorsman, bahamanian, middle eastern, white trash cookbook, dutch oven/outdoor, wild foods, health foods, live enzyme uncooked foods etc.). I would have joined the peace corps if qualified. I am really into Slow Food, seeing how different cultures go about their food and diets, seeing self-sufficiency such as Victory Gardens during WWII and learning from each other new and possibly more suitable, tasty or nutritional ways of eating.
 
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