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.

Ingredients
  • 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
Preparation
  1. 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.
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