Basil Tofu Ricotta (Vegan) скачать в хорошем качестве

Basil Tofu Ricotta (Vegan)

BASIL TOFU RICOTTA (Vegan) April 28, 2020 by Tami Kramer A delightful whole food plant based version of a ricotta cheese that will knock your socks off! It is creamy, scrumptious and mimicks it’s dairy counterpart and will even fool the non plant based eaters in your life. It only takes a few minutes to make this recipe – easy peasy. I like easy. It is perfect for layering in lasagna, on top of your pizza, or on top of a baked potato. For the full printable recipe (short version below) visit the companion Nutmeg Notebook Blog Plost here https://www.nutmegnotebook.com/posts/... Related Videos Date Paste    • How To Make Date Paste, from Tami in the N...   Faux Parmesan    • Faux Parmesan (Vegan) by Tami Kramer - Nut...   Classic Marinara Sauce - No Oil    • Classic Marinara Sauce - Oil Free - from t...   Lasagna - coming soon Our affiliate Links Below Our Amazon shop page https://amazon.com/shop/nutmegnotebook Our Holland Bowl Mill affiliate link https://hollandbowlmill.com/?wpam_id=1 Mealthy Kitchen Appliances https://mealthy.com/products/?rfsn=28... use "NUTEMEGNOTEBOOK" Discount code for orders ofer 59.95. for $10 off. Well Your World Sauces and Salad Dressings (oil free) If you wish to try them out please use our afilliate link below https://wellyourworld.com?aff=5 Mama Sezz https://www.mamasezz.com/?rfsn=278844... When you use our Affiliate links to make purchases we do earn a small commission without any extra cost to you. Be sure to check out our Amazon Influencer Recommendation Page where you will find our favorite kitchen gadgets, small kitchen appliances, pantry items, hiking gear and even some fun things for the children or grandchildren! Basil Tofu Ricotta Recipe (Visit the blog post link above for full printable recipe and instructions.) This tofu ricotta rivals it's dairy counterpart. Use it as a delicious addition to a vegan pizza, spread on baked potatoes, mix in with a pasta dish or add spinach and use it as a filling for lasagna. Course: Main CourseCuisine: Italian Servings: 8 Author: Tami Kramer Nutmeg Notebook Equipment Food Processor Ingredients ½ cup raw blanched almonds soaked with boiling water to cover for 30 minutes, then drained 14 ounces Firm Organic Tofu pressed 1 hour and drained 2 Tablespoons lemon juice 2 garlic cloves minced 1 ½ teaspoons dried basil or ¼ cup fresh basil Freshly ground black pepper to taste 2 tablespoons Nutritional Yeast – optional but good 10 ounces frozen chopped spinach thawed and squeezed dry. – optional Instructions Put the blanched almonds in a small bowl and cover with boiling water for 30 minutes, then drain. In the work bowl of a food processor fitted with an “S” blade add the soaked, drained almonds, pressed tofu, lemon juice, garlic cloves, dried basil, black pepper and nutritional yeast. Process until creamy smooth, scraping down the sides when needed. If using the ricotta for a lasagna filling add the optional spinach and process until well incorporated. All information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. Videos produced by Nutmeg Notebook are intended for informational and entertainment purposes only.