Akin to my Melting Mozzarella (p. 154), with just one recipe we’ve unlocked a world of plant-based cheesy deliciousness. Fill pastries for a tasty pastizzi, stuff cannelloni, mix through pasta salad for a creamy sauce, serve as a dip, load into a cob loaf or spread generously on toast. And if you still need convincing, turn to page 78 and discover how I use this gem in my mouthwatering Ricotta Shells Pasta Bake. Believe me, this cheese adventure is the real deal!
Makes 2.5 Cups
+ freezer friendly
Ingredients
Firm tofu
Extra-virgin olive oil
Nutritional yeast flakes
Fine salt
Lemon
Method
This recipe can be found on page 177 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
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