Post Punk Kitchen Forum

hi everyone. i have made this tofu ricotta and it's super great on pizza, even hubby agreed!
http://www.food.com/recipe/tofu-basil-ricotta-279343

i have some not vegan dessert recipes that i think a sweet version of tofu ricotta would be good in, for example the recipe for my great-aunt's kugel, combined with store bought tofutti cream cheese or sour cream. obviously i don't plan to use the garlic, nooch, fresh basil, or pepper to make a sweet ricotta.

does anyone have any suggestions of other things to add to this "base" recipe besides some sugar? should i leave the nooch is since it sorta contributes to a cheezy taste???

original recipe above for tofu ricotta calls for the following:
1 lb firm tofu, drained and pressed
2 teaspoons lemon juice
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 cup nutritional yeast flakes
10 fresh basil leaves, chopped fine
fresh black pepper, to taste

My suggestion is to reduce the nooch to 1 tablespoon, omit the garlic, basil & pepper (obviously!), reduce the salt to a pinch, use canola oil (or some other neutral tasting oil) instead of olive, & add a little sugar or agave, & perhaps a pinch of nutmeg.

thanks for the tip. 1 TBS of nooch is a reasonable amount ;) i definitely need to try my vegan version soon because my mom occasionally asks if i've made it yet using my own changes to make it vegan ;)

If you're ok with a lemony taste, in Vegan Brunch there is a cashew ricotta as filling for the crepes. I've used it to make a cheesecake, straight, and while it was too intense for a cheesecake (but it might be because I ate it all by myself in three days), it's definitely a good base.

Yeah I'd use the VB recipe, or, more likely because it's What I Always Use For Ricotta, I'd just make the V-con cashew ricotta without the spices and garlic and add some sweetener.

Ooooor, to really be decadent and awesome, make the fresh mozzarella from Artisan Vegan Cheese up through the culturing step, but skip the carrageenan/brining business and add a little agave.

ETA I might also add a little extract that worked well with whatever I was making (vanilla, lemon, almond, orange, whatever).

I feel like the OP said she was allergic to nuts in another thread? I haven't tried to make a sweet tofu ricotta yet, but let us know how whatever you try turns out because I'm curious. :)

Ahh, whoops. Sorry! It must be a depressing time to be a cashew-allergic vegan. That shiitake is our bacon.

You are a rockstar for remembering that! Yes, I am allergic to all nuts (except myself!)



Yes cashews are definitely the new "it" ingredient in vegan cooking;) It's an adult allergy to all nuts, I've had awful symptoms the past couple of years but formal allergy testing (skin pricks + blood test) finally confirmed it back in April. I feel SO much better now! But yeah, sometimes I miss peanut butter and being able to try new recipes that really nothing could really replace the nuts.....

You could try this & leave out the cashew butter - it sounds yummy! http://vegnews.com/articles/page.do?pag ... 0&catId=11

mmmm, that sounds so good! i could leave out the cashew butter, i could sub sunflower seed butter or something else "exotic" but oh it's so pricey and wouldn't get used a lot so it is quite hard to justify its purchase. mmm.........