Garlic Basil Vegan Ricotta “Cheese” Spread

Think Rich and Creamy…

Full of fresh Herbs…

and Garlic…

Spreadable on everything and anything…

like a Ricotta cheese, but VEGAN…

AND It’s Delicious, Easy to make, and Healthy.

It’s my Garlic Basil Vegan Ricotta “Cheese” Spread! And it’s here to stay… literally… I have many new recipes coming your way using this awesome spread!

This recipe was inspired by a family friend, who went out of her way to make a quick vegan version of a feta-cheese spread at a baby shower I attended. Not only am I a sucker for toasted french bread and anything spreadable that goes with it, but the ingredients were simple and healthy. The main ingredient she used was sprouted tofu, so I started with the same. I instantly knew her sprouted tofu base would taste great with some added fresh herbs and spices. I also wanted to perfect the texture so that it felt like more of a spreadable “cheese” rather than actual tofu. After a few trials, I came to this PERFECT blend of ingredients!

This was my very first attempt at making a vegan cheese spread at home, so I was pretty excited. It’s also nut-free (for those of you with nut allergies) Don’t get me wrong…I love using nuts to make cheese sauces and as a creamy substitute, but coming up with something other than nuts as the base was a nice change since they are already a staple in our diet.

I’ve made several batches of this cheese spread already. It’s great to keep in the fridge for a few days to use on anything and everything. Spread it on toasted french bread, use it in a sandwich, make a pasta dish with it, dip a veggie in it, or simply devour it with a spoon or cracker. The options are endless! I paired this cheese spread with a medley of mushrooms and served it crostini style at our holiday party this past December for 35 non-vegans and they all LOVED it (recipe coming soon). This recipe is also very kid-friendly and a great way to introduce tofu to your kids diet. My kids love it, and it makes for the perfect spread on sandwiches for school lunch.  So grab some sprouted tofu and try this recipe out. I’d love to hear what you think and how you use it. I guarantee you’ll fall in love with it, and just wait until you see all the mouthwatering recipes I’ve already developed using this “cheese” spread!

Garlic Basil Vegan Ricotta “Cheese” Spread

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Ingredients:

• 15.5 oz. Sprouted Tofu, extra firm
• 1/2 cup packed fresh basil leaves
• 3 tbsp fresh lemon juice
• 1 teasp garlic powder
• 1 tbsp olive oil
• 1-2 tbsp water (more or less depending on consistency)
• 1 teasp salt
• (optional) freshly ground black pepper

Directions:

1. Cut the sprouted tofu in half. Soak as much water out from each sprouted tofu half as possible. I typically use paper towels to squeeze out the water, especially since you don't need to worry about keeping the tofu in tact. Depending on how much water remains in the tofu after squeezing it out, you may or may not need to add additional water into the mix while blending.
2. Add the tofu, along with all the other ingredients, except for the additional water, into a food processor.
3. Pulse a few times until you come to a thick, yet somewhat smooth consistency. The basil leaves should not be completely blended in and the tofu should not become a puree (in other words, the final mixture should still be white in color from the tofu with the basil very finely chopped and mixed in), Feel free to add 1-2 tbsp water if needed for consistency or to aid with the blending process. The final consistency should be a very thick, spreadable mixture and NOT pour-able (if it is, then your mixture contains too much water and/or you blended for too long).
4. Season with additional salt/fresh lemon juice if needed, and add freshly ground black pepper if you prefer.
5. Store in an air-tight container in the fridge and enjoy! Spread it on toasted french bread or crackers, dip your favorite veggies into it, use it in your favorite pasta dish, or use it as a sandwich spread!

Notes:

I've only ever used extra-firm sprouted tofu in this recipe. I found it to be slightly more firm and different in texture than regular extra-firm tofu. That's not to say regular extra-firm tofu would not work well in this recipe, I just personally have never tried it.

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