Happy Blogmas Beautiful Souls!
Welcome back to the 25 days of Blogmas 2017 – Day 19!
During the holiday season this year, and in the spirit of giving, Educating Earthlings is rolling out a huge Blogmas Giveaway focusing on wellness and vegan lifestyle!
Blogmas is an internet holiday where bloggers and YouTubers (vlogmas) create holiday content or blog daily. Most of us even host giveaways! I’ve hopped on the wagon this year and am so excited to be offering a HUGE Blogmas Giveaway Bundle for you beautiful humans! Use the button below (or click here) to enter the giveaway – good luck!
On to the post!
Garlicy, salty, and creamy OH MY! This homemade vegan ricotta cheese is crazy simple to make and spoon-licking good.
Homemade Vegan Ricotta Cheese
I literally eat this right out of the bowl or spread it on pain pita bread. This ricotta recipe has ENDLESS uses, let’s talk about just a few of my favorites…
- Vegan Lasagna – layer it up with noodles, zucchini & red sauce
- ‘Cream Cheese’ Spread – pack together & squeeze out excess moisture
- Pizza Cheese – just add it to the sauce
- Feta Crumbles – perfect for salads & wraps
- Snacking – yes, go ahead and eat it straight from the bowl!
I haven’t even got to the best part yet…
It’s only 7 ingredients and ready in 3 minutes!
Shop for these ingredients at the lowest prices on Amazon
- Extra Firm Tofu
- Minced Garlic
- Nutritional Yeast
- Pink Himalayan Salt
- Coconut Aminos (soy sauce alternative)
- Dried Basil – You can use fresh basil too if you have it!
I hope you enjoy this super easy homemade plant-based alternative to ricotta cheese! Make sure to pin this recipe for later use 🙂
Vegna Ricotta Cheese
|Prep:||Yield: enough for 1 pan lasanga||Total:|
This recipe is amazing and will literally change your plant-based life forever!
- 1 package Extra Firm Tofu
- 2 Tbsp Minced Garlic
- 1 Tbsp Tahini
- 1/4 Cup Nutritional Yeast
- 2 tsp Pink Himalayan Salt
- 1 Tbsp Coconut Aminos
- 1 Tbsp Dried Basil
- Smash all the ingredients together and make sure everything is mixed well. That's it!
Feel free to adjust the measurements to your taste buds!
Add almond milk to thin the cheese mixture if desired
Keeps fresh in fridge for about 1 week
START EATING MORE PLANTS!
If diving into that vegan lifestyle isn’t what you’re ready for yet, that’s okay! It took me 6 months to finally commit to veganism – now I can never see myself going back! Everyone’s transition is a little different; some go overnight and others take years!
Are you ready to start your transition process to a plant based-diet right now? Check out my Vegan Starter Guide: The Plant-Based Difference! Now available for instant download! Make sure you subscribe and check your email so that you can get your 5% off code! 🙂
THANKS FOR BEING PRESENT WITH ME FOR ANOTHER BLOGMAS POST! DON’T FORGET TO ENTER THE BLOGMAS GIVEAWAY USING THE FORM ABOVE!
PRIVATE COACHING & ONLINE WORKSHOPS
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