ramyaramesh3007This vegan tofu whipped ricotta is creamy, luscious and so delectable when paired with this vegan hot ‘honey’ and garlic toasted baguette!
I first made this Ricotta with the intention of replicating the texture of ricotta – thick and curdled. I accidentally blended it more than the desired time but was also presented with a creamy, tangy and delicious dip which is how this whipped tofu ricotta was born!
The viral whipped ricotta trend was also very intriguing, along with people obsessing over hot honey! I also like to add some sweetness to spice to balance the flavours so this was just perfect.
This dip paired with freshly toasted garlic butter baguettes are out of this world – you can also substitute this with a crispy sourdough. It is phenomenal!
What You Need
For the Whipped Tofu Ricotta, you would need:
- extra firm tofu – any other softer tofu types will not work for this. For a soy free version, you can try vegan paneer (pea based) here.
- nuts – I used pine nuts but an alternative would be macadamia nuts or a cheaper alternative would be cashews!
- spices – garlic and onion powder
- flavour – lemon juice and nutritional yeast
- to blend – plant milk
For the Hot Honey, you only need 3 simple ingredients: agave syrup, hot chili flakes and cayenne pepper!
This recipe is also gluten free.
Whipped Tofu Ricotta with Hot Honey
Ingredients
Whipped Tofu Ricotta
- 200 g extra firm tofu
- 2 tbsp pine nuts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 3/4 tsp salt
- 2 tbsp plant milk
Hot Honey
- 2 tbsp agave syrup
- 1 tsp chili flakes
- 1/4 tsp cayenne pepper
Instructions
- Blend all of the ingredients needed for Tofu Ricotta in a high speed blender until smooth.
- Add chili flakes and cayenne pepper to agave syrup and heat in microwaves for 30 seconds.
- Let it cool down and drizzle over the ricotta!