vegansoprano (vegansoprano) wrote in vegancooking,
vegansoprano
vegansoprano
vegancooking

  • Mood:

Vegan "ricotta" recipe

I unexpectedly found myself having to make lasagna for a crowd of omnivores on Friday and had to do a bit of improvising. Luck was on my side and I came up with a ridiculously plausible vegan ricotta substitute:

1 block firm or extra-firm Chinese-style (water packed) tofu
1 container Tofutti Better Than Cream Cheese
1 TBSP salt
2 tsp parsley flakes
2 tsp basil

You can vary the amount of salt and herbs, or add different herbs, based on your preferences.

Mash all the ingredients together with a potato masher (or fork, but that will take longer). Mash well, so there are no big chunks of tofu. This is enough for one lasagna. Make the lasagna according to any recipe, substituting Follow Your Heart monterey jack or mozzarella flavor for the mozarella cheese in the recipe. Put a layer of sauce over each cheeze layer and sort of incorporate it in the cheeze - this way, the tofu takes on the tomato sauce flavor.

No one had any idea this lasagna was vegan! :-)

*x-posted*
Tags: ethnic food-italian, substitutes-dairy-cheese
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 2 comments