-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!
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