vegan ricotta spread

I know I keep saying I don’t normally like to use all the faux stuff, and then I use it anyway. Well, I buy it for special occasions like breaking a fast or celebrating Vegan Pizza Day, and then I end up eating it several days in a row to use it up quickly. Last night I decided to break into my vegan Tofutti Better Than Ricotta Cheese. I don’t know if it’s better or not, I’ve never had real ricotta. But it is pretty tasty. A little sweet and very creamy and smooth.

I wanted to make a quick spread that I could eat chilled since it’s been around 100 degrees every day, but I decided I needed to cook at least a little. In a small sauce pan I sauteed onions, oregano, parsley and basil until the onions were soft and clear, then added a very large clove of fresh garlic, chopped, stirring regularly to keep it from browning. You just need to get the garlic a little soft and infuse the oil with the garlic flavor.

If you are patient, let those ingredients cool before adding your ricotta. If you are impatient, like me, put your ricotta in while everything is warm/hot-ish, and don’t be too upset if the ricotta starts to separate a little. I threw mine in the freezer for about 15 minutes to chill.

I found some chives in our garden. Here they are. I sliced them into bits.

Pretty, huh? I mixed most of the chives into the spread, and added a pinch on top. I ate it with that Kavli crispbread. Hope you like it!

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