A high protein, plant based version of ricotta cheese that I have been loving recently!

It takes less than 2 minutes to make, and is packed full of calcium, iron, B vitamins, plant protein…but most importantly, flavour!

It’s creamy, cheesy and really versatile both as a spread, filling and dip (anywhere you’d use regular ricotta!).

Ingredients:

  • 100g firm tofu

  • 2 tbsp nutritional yeast

  • Good pinch of salt

  • 1/4 tsp garlic powder

  • 1 tsp Dijon mustard

  • Optional, add some dried or fresh herbs such as dill or basil!


Method:

  1. Blend all ingredients until super smooth.

  2. Season to taste, then use as you like!


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Apple Cinnamon Quinoa Porridge

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Hazelnut Apple Snack Cake