For those people who are allergic to soy or prefer not to consume it, you can opt for an alternative whose recipe I also have on the blog. It is the vegan ricotta or fresh cheese from cashews. It is a vegan cream cheese that also has an exceptional texture and flavor. You can adapt it to your taste, adding the herbs that you most want.
- 200 gr. of firm tofu
- 1 tbsp Provencal herbs (you’ll find them with spices)
- 15 ml. of soy sauce
- 10 ml. of olive oil
- 1 small garlic
- The process to get our cheese is very simple, since we only have to grind all the ingredients into blender until tofu is completely shredded and lump-free. We will be left with a cheese spread texture.