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Christian Vegetarian Association Presents:
Take Heart!
Vegan Ricotta Cheese

 Courtesy of Chef Scot J. Jones

8 ounces firm tofu
1/2 teaspoon minced garlic
1/2 teaspoon minced shallot
1/2 teaspoon plum vinegar, preferably Umi brand
1 tablespoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1 teaspoon nutritional yeast flakes
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh parsley
Kosher salt and freshly cracked black pepper

  1. Press the tofu through a potato ricer into a large bowl. If you don’t have a potato ricer, mash the tofu with your hands until crumbly.
  2. Add the remaining ingredients and mix well. It should be the consistency of ricotta cheese.
  3.  Makes about 1 1/2 cups tofu ricotta "cheese."

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