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AFC Smoked Veggie Ricotta

AFC SMOKED VEGGIE RICOTTA

Ricotta turned a leaf and showed a new face. Smoky, veggie, creamy, cheezy flavors and textures meant to directly impact your palate! Use as a cracker and toast-bite spread or as a filling in pasta dishes! 

Makes 3-1/2 cups

8 oz. container Tofutti Better Than Cream Cheese

12 oz. water-packed extra firm tofu, rinsed, blotted dry, then shredded over large holes of grater using full palm of hand and light pressure

3 T. vegan yeast aka nutritional yeast

7.1 oz. block Farmhouse SMOKED GOUDA by Daiya, shredded over large holes of grater

1 c. diced fresh sweet red pepper

1/2 c. thinly sliced green scallion – green and white parts

2 t. salt

1/4 t. red cayenne pepper

1 T. garlic powder

2 t. smoked paprika

2 t. dried basil

2 t. liquid smoke


Combine all ingredients in large mixing bowl. Using large salad fork or spoon, stir and mash till all white part of smoked gouda cheese, tofu and cream cheese is evenly colored with the paprika, signally the ingredients are evenly dispersed.

Transfer to covered containers and refrigerate till ready to use.

Serve cold with crackers or heated on high rack in 350 degree oven till browned on top.








By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."