After making WFPB cheddar "cheese", we wanted to see what other cheeses we could come up with. To get some inspiration, I had to think back a little on my life to see what cheeses I used a lot in my cooking. Back when I had a full house and kids to raise, we often made dishes as a family like homemade raviolis, manicotti, and lasagna. What do all of these recipes have in common? Well, besides being delicious, they all use ricotta cheese. This WFPB ricotta cheese is incredible. I love it, and I can't wait to use it some of my upcoming recipes. Go on and try it yourself and see what you think!
Ricotta “Cheese”
Cooking Time: ~5-10 Minutes
Ingredients
2 Cups Unsweetened plant milk (I use oat)
1 Tbsp Nutritional Yeast
1/2 tsp Garlic Powder
½ Lemon, Juiced
1 ¼ tsp. Agar Powder
1 Tbsp Nutritional Yeast
1/2 tsp Garlic Powder
½ Lemon, Juiced
1 ¼ tsp. Agar Powder
Instructions
1. In a medium-sized saucepan, mix together all of the ingredients above.
2. Very slowly bring mixture to a light boil, stirring constantly. Simmer until the agar is fully dissolved. When mixture starts to rise, remove from heat immediately.
3. Transfer mixture to a sealed, shallow container, let cool for 10 or 15 minutes and then place in the fridge until set, 1 to 2 hours.
4. Transfer mixture to a food processor and pulse until creamy.
5. Serve or use in any recipe calling for ricotta cheese.
6. Enjoy!
2. Very slowly bring mixture to a light boil, stirring constantly. Simmer until the agar is fully dissolved. When mixture starts to rise, remove from heat immediately.
3. Transfer mixture to a sealed, shallow container, let cool for 10 or 15 minutes and then place in the fridge until set, 1 to 2 hours.
4. Transfer mixture to a food processor and pulse until creamy.
5. Serve or use in any recipe calling for ricotta cheese.
6. Enjoy!
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