Thursday, March 7, 2013

Vegan Ricotta

Vegan Ricotta 
Some things out there in the vegan world you don't find everything you will want that you enjoyed as a non-vegan. Somethings that you do find may not live up to your expectations as well and that can be very uncomforting. Comfort is having something match what you enjoyed growing up or in your favorite recipes. This vegan ricotta recipe shows that you can have those familiar comforts and make something that is so simply you wondered why you haven't made it yet. Much cheaper than the other products you can buy at the store, by just simply making it yourself. Match it with homemade pasta (listed on the Blog) or layer it with a homemade lasagna and prepare to be comforted. Enjoy!

Vegan Ricotta


-1 can of full fat Coconut Milk
-1 teaspoon white vinegar
-1 1/2 teaspoons powdered Agar Agar
-2 Tablespoons Nutritional Yeast
-1/2 teaspoon salt
-1/2 teaspoon Italian Seasoning or dried basil
-1/4 teaspoon black pepper
-1/2 teaspoon dried parsley
-1/2 cup grated Daiya Cheese (white kind: Mozzarella or Jack)


In a medium sauce pot bring the coconut milk, vinegar, salt & pepper, and agar agar powder to a light boil. Once it starts to boil lightly for about 1 to 2 minutes.

Pre-Boiled Ricotta Mixture
Boiled Ricotta Mixture

Remove it from the heat and stir in the nutritional yeast and herbs. Whisk until the ingredients combine and nutritional yeast dissolves. Once combined, pour into a glass storage dish and place in refrigerator to set up and gel for a couple hours or even over night.

Seasoned Ricotta Mixture

Once the mixture is set up and gelled, use a fork to break up the mixture into a smooth and not lumpy consistency  Once smooth, Add in your vegan Daiya cheese and place back in the refrigerator until you want to use it. This mixture would go well with a homemade vegan lasagna, raviolis, or any other of your favorite dishes with ricotta. Enjoy!


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.