Vegan The Way

A snowstorm is coming the weekend of drop-offs and we don't know how bad it will be quite yet. If you placed an order for Valentine's Blondies I will be reaching out to you to confirm you can still pick up before making the order and the day before pick up. Please reach out to me if you believe you will not be able to pick up your order and I can issue a refund. Any no-shows without prior cancellation will not be refunded. If you have any questions please feel free to reach out to me and I will try my best to accommodate anyone I can.

Thank you, everyone!

5-Minute Vegan Ricotta

Learn how to make this delicious, quick, and simple vegan ricotta on our website or down below. This ricotta is delicious for pasta recipes, which I have several coming soon. You can also serve with crackers or vegetables as a nice snack. Find substitutions and tips on the website.

Recipe: https://vegantheway.com/vegan-tofu-ricotta/

Here’s what you’ll need:
-1 block extra-firm tofu , drained.
-2 1/2-3 tbsp lemon juice
-1 tbsp olive oil
-3 tbsp nutritional yeast
-1 tbsp white miso
-3-4 cloves of garlic , minced.
-1 tbsp dried basil
-Salt and pepper to taste.

How to make:
-First, you’ll want to gather your ingredients and a food processor or blender.
-Next, break the tofu into 4 smaller chunks and then add the other remaining ingredients.
-Now you can blend everything until you reach your desired consistency, seasoning more to your desired taste.
-Your vegan ricotta is now ready to use in other dishes or eat with crackers.
-Store unused ricotta in the fridge for up to 5 days.