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Author Topic: I Cant Believe Its Not Ricotta Cheese  (Read 3694 times)

Offline BrandonB

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I Cant Believe Its Not Ricotta Cheese
« on: October 12, 2006, 09:38:32 PM »
2 Tbs lime juice
1 Tbs lemon juice
1/3 pound firm tofu
1/2 cup raw cashews
4 Tbs nutritional yeast
1 bulb roasted garlic
1/2 cup water
9  good size basil leaves

*Blend all ingredients in blender
Awesome for lasagna alternative.
Let me know what you folks think, my neighbor did not in the least bit suspect that it wasn't real cheese.Enjoy!!

Offline BrandonB

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Re: I Cant Believe Its Not Ricotta Cheese
« Reply #1 on: April 21, 2008, 10:47:41 PM »
I think using 1/4 water or less would be better.

Offline AmyB

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Re: I Cant Believe Its Not Ricotta Cheese
« Reply #2 on: April 28, 2008, 09:02:00 AM »
Hi Brandon!  This is very similar to a tofu ricotta recipe I use quite often.  You're right about people not knowing the difference between this and real ricotta, my family loves it stuffed into large pasta shells and smothered with tomato sauce!
wife, mother, vegan, activist,
nature lover/treehugger, student

Offline kvallejo

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Re: I Cant Believe Its Not Ricotta Cheese
« Reply #3 on: May 01, 2008, 01:46:08 AM »
Thanks Brandon for posting this recipe - I just found out I'm dairy sensitive and I've been looking for some alternatives.

Offline VeraO

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Re: I Cant Believe Its Not Ricotta Cheese
« Reply #4 on: May 01, 2008, 09:10:20 AM »
Here is a dairy free bechemel sauce we recently made in one of our Natural Chef classes to add to your lasagne if you want it to be even richer.  This recipe appears in the brand new and awesome cook book (Natural Chef Cookbook Spring 2008) that we use in class.  I made and tasted this sauce and it was very good:

2 cups almond milk
2 Tbsp shallots, minced
3 cloves garlic, minced
3 1/4 Tbsp oil or 4 Tbsp butter or ghee
4 Tbsp oat flour
1 whole bay leaf
1 sprig thyme
1/2 Tbsp orange zest, to tast
pinch nutmet, freshly ground
salt and pepper, to taste

To make almond milk:

Bring a small saucepan of water to a boil.  Add 1 cup almonds and blanch for about 1 minute.  Pour into a strainer and rinse with cold water.  Skins will slip off easily.  Place the almonds in a blender and cover with 1 cup water.  Soak for at least 15 minutes, then process until smooth, gradually adding a second cup of water.  Strain through a nut milk bag or cheesecloth lined mesh strainer, pressing on solids to extract all the milk.

In a 2 quart saucepan, sweat shallots and garlic in oil or butter until translucent.

Add four and cook over low heat, stirring constantly for about 6 minutes.  Be careful not to brown the flour.

Slowly add in almond milk, whisking vigorously to prevent lumpting.  Add thyme and bay leaf.

Bring mixture to a simmer and continue to cook over low heat for 15-20 minutes until thickened, stirring often but being careful to not over stir.

Remove and discard thyme sprig and bay leaf.  Season with nutmeg, orange zest and salt and pepper to taste. 

Makes about 2 cups.

Variation:  Whisk in 1/3 cup nutritional yeast and omit nutmeg and orange zest for a more traditional "cheese sauce". 

PS I love your ricotta cheese recipe and I am going to try it!

Vera.

Offline VeraO

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Re: I Cant Believe Its Not Ricotta Cheese
« Reply #5 on: May 01, 2008, 09:13:04 AM »
Folks, I forgot to spell check my last post; sorry for all of the typos.  Vera.

Offline BoooD4455

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Re: I Cant Believe Its Not Ricotta Cheese
« Reply #6 on: October 14, 2019, 05:10:36 AM »
I like ricotta cheese! Especially in some salads recipes!
Like here - Ricotta tomato Salad https://greenann.com/recipe/tomato-ricotta-salad/
Ingredients:
3 Plum tomatoes
2 oz Ricotta cheese
0,5 oz Arugula
0,5 oz Basil
1 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic glaze
1 pinch Sea salt
1 pinch Black Pepper
Try)