This delicious cheese substitute can stand in for a variety of cheeses. Try crumbling the cooled cheese and using it in recipes that call for ricotta, spread it like cream cheese on crackers, add to sandwich bread for a creamy spread or serve it warm as a cheesy appetizer or side. For a thicker round you can double the recipe, lower the oven to 325 F and bake for about 1 hour.
Makes one 8" round
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 1/4 cup nutritional yeast
- 1/4 cup soymilk powder
- 1 cup soymilk
- 1 t. vinegar
- 1 T. prepared spicy mustard
- 1 T. salt, plus more to taste
- 1 12-ounce pkg. Silken Lite Firm tofu
1. Preheat oven to 350 F. Set aside a nonstick 8-inch round cake pan.
2. Combine the nutritional yeast and soymilk powder in a small saucepan. Over medium heat, add in the soymilk, mixing until the powders are dissolved. Stirring constantly,add the vinegar, mustard and salt, and cook until thickened. Remove from heat.
3. In a blender or food processor, process the tofu until creamy. Carefully add the soymilk mixture to the blender or processor, and process until well combined.
4. Pour into cake pan and bake for 35-40 minutes, or until cheese has a golden skin, but still feels creamy in the center when you press on its surface. Remove from oven to cool on a cooling rack. Cheese can be chilled in the refrigerator and used as a ricotta, added to soy yogurt to stand in for cottage cheese or used as a spread for crackers or sandwiches. It can also be served as a warm creamy dip.