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
  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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