This aromatic and flavorful Ethiopian spice blend can be used in a variety of dishes, from seitan to tofu, or mixed into mayonnaise for a delicious aioli spread.
Spice grinder or coffee grinder (dedicated to spices)
airtight container
Ingredients
2teaspoonswhole cumin seeds
4whole cloves
ยฝteaspoonblack peppercorns
ยผteaspoonwhole allspice
1dried ancho chile pepperground into a fine powder (about 2 tablespoons [16 g] powder)
3tablespoons21 g smoked paprika
1teaspoonground ginger
ยผteaspoonturmeric
ยผteaspooncinnamon
1teaspoonsalt
Instructions
In a dry pan, toast the cumin seeds, cloves, peppercorns, and allspice for 1 to 2 minutes.
Be careful not to burn.
Grind the toasted spices into a powder using a spice grinder or coffee grinder.
Add the chile powder, paprika, ginger, turmeric, cinnamon, and salt to the ground spices.
Mix well.
Store in an airtight container in a cool, dry place.
Notes & Wine Advice
Serving Tip:This spice blend is great for adding depth of flavor to plant-based dishes like seitan or tofu, or for creating a delicious aioli spread.Wine Advice:A spicy red wine such as a Zinfandel or Syrah complements the bold flavors of Berbere spice.
Place all ingredients in a small-size airtight container.
Shake vigorously to combine.
Store in a cool, dry place.
Notes & Wine Advice
Serving Tip:Sprinkle over tacos, burritos, or any dish that could use a flavorful kick. Adjust the amount based on your spice preference.Wine Advice:A light, crisp white wine such as Sauvignon Blanc pairs wonderfully with the bold flavors of taco seasoning.
A tropical twist on traditional pickle relish, this sweet and fresh combination of mango, pineapple, and roasted red pepper adds flavor to hot dogs, burgers, and more!
Toss all the ingredients together in a mixing bowl until well combined.
Transfer to an airtight container and refrigerate until ready to serve.
Use as a topping for hot dogs, burgers, or in chicken-less salads.
Notes & Wine Advice
Serving Tip:Serve chilled as a refreshing topping for grilled items or as a dip with tortilla chips.Wine Advice:A chilled, light white wine such as Pinot Grigio pairs well with this sweet and zesty relish.
A flavorful and creamy aioli with a hint of curry, perfect for sandwiches, salads, or as a dip. Add it to your Monte Cristo Reuben or any dish in need of a punch!
ยผcup35 g raw cashews, ground into a very fine powder
1teaspoonblack pepper
1tablespoon7 g ground coriander
Instructions
Place the tofu, cashew powder, lemon juice, agave, mustard, vinegar, salt, coriander, chili powder, turmeric, cumin, and black pepper into a blender.
Blend until smooth.
Slowly drizzle in the canola oil while blending until the desired consistency is reached.
Store in an airtight container and refrigerate for up to 2 weeks.
Use as a spread, dip, or dressing.
Notes & Wine Advice
Serving Tip:For an extra kick, add a little extra chili powder or cumin to taste.Wine Advice:Pair this curry aioli with a crisp, refreshing white wine such as Sauvignon Blanc to balance its rich flavors.
Homemade Tofu Ricotta is a creamy dairy-free alternative made with extra-firm tofu, nutritional yeast, cashews, olive oil, and fresh basil. Rich in flavor and easy to prepare, it’s perfect for lasagna, stuffed pasta, pizza, or your favorite Italian recipes.
2tablespoons6 g fresh basil, finely chopped, or 1 tablespoon dried basil
3tablespoons45 ml extra-virgin olive oil
14ounces397 g extra-firm tofu, drained and pressed
Black pepper
Salt
Instructions
Crumble the pressed tofu into a large bowl until it resembles ricotta cheese.
Add the ground cashews, nutritional yeast, olive oil, basil, salt, and black pepper.
Mix thoroughly with your hands or a spoon until evenly combined.
Taste and adjust the seasoning if needed.
Transfer the tofu ricotta to an airtight container.
Refrigerate for several hours before using for the best flavor.
Use in lasagna, stuffed shells, cannelloni, pizza, baked pasta, or any recipe that calls for ricotta cheese.
Notes & Wine Advice
Recipe Notes
Press the tofu thoroughly before mixing to create a firm, authentic ricotta texture.Let the tofu ricotta chill for several hours so the flavors blend together beautifully.Add a little lemon zest or extra basil for an even fresher Italian flavor.Use this dairy-free ricotta in lasagna, stuffed pasta, pizza, ravioli, or baked casseroles.
Wine Advice
A silky Pinot Noir complements the creamy texture in pasta dishes beautifully.If serving with lighter Italian meals, a crisp Pinot Grigio is an excellent pairing.
Homemade Tofu Ricotta is a simple dairy-free alternative to traditional ricotta cheese that delivers a creamy texture and rich, savory flavor. Made with extra-firm tofu, ground cashews, nutritional yeast, olive oil, and fragrant basil, this plant-based recipe is perfect for classic Italian dishes. It comes together in just a few minutes and offers a delicious vegan filling for lasagna, stuffed shells, cannelloni, ravioli, pizza, and many other favorite recipes.
Why You’ll Love Homemade Tofu Ricotta
This vegan ricotta alternative is quick to prepare, naturally high in plant-based protein, and packed with fresh flavor. Nutritional yeast adds a subtle cheesy taste, while cashews provide richness and basil gives the mixture an authentic Italian character. If you enjoy dairy-free cooking, browse our Vegan Recipes, Italian Recipes, Pasta Recipes, Pizza Recipes, and Gluten-Free Recipes.
Preparing Vegan Ricotta Alternative
Press the tofu thoroughly before crumbling it into a bowl. Mix it with the ground cashews, nutritional yeast, olive oil, basil, salt, and pepper until everything is evenly combined. Chill Homemade Tofu Ricotta for several hours before using it. This resting time allows the flavors to blend together while creating a texture that’s remarkably similar to traditional ricotta.
Serving Homemade Tofu Ricotta
Homemade Tofu Ricotta works beautifully in lasagna, stuffed pasta shells, manicotti, cannelloni, ravioli, pizza, savory pastries, and vegetable bakes. You can also spread it on toasted bread, spoon it into wraps, or use it as a filling for roasted vegetables. Garnish finished dishes with fresh basil, parsley, or cracked black pepper for extra freshness.
Storage Tips
Store the vegan ricotta alternative in an airtight container in the refrigerator for up to one week. Stir before using if any moisture separates naturally. Do not leave the mixture at room temperature for extended periods. For additional food storage recommendations, visit the FDA Food Safety website.
This easy recipe proves that making a delicious dairy-free cheese substitute at home requires only a handful of ingredients. Whether you’re following a vegan lifestyle or simply looking for a lighter alternative, this creamy ricotta delivers wonderful flavor and versatility in countless Italian-inspired dishes.
14ounces397 g extra-firm tofu, drained and pressed
3tablespoons45 ml extra-virgin olive oil
2tablespoons30 ml lemon juice
1tablespoon2 g dried basil or 3 tablespoons (9 g) finely chopped fresh basil
Salt and pepperto taste
Instructions
Crumble the tofu into a bowl until it resembles feta.
Add the olive oil, lemon juice, basil, salt, and pepper.
Mix together with your hands until well combined.
Transfer to an airtight container and refrigerate for at least 24 hours to let the flavors develop.
Store refrigerated for up to 1 week.
Notes & Wine Advice
Serving Tip:Use in Greek salads, Mediterranean wraps, or sprinkled over roasted vegetables.Wine Advice:Pairs well with a crisp Sauvignon Blanc or a light Pinot Grigio to complement its tangy flavor.
7ounces198 g extra-firm tofu, drained well and pressed
ยผcup28 g raw cashews, ground into a fine powder
1tablespoon15 ml white rice vinegar
1tablespoon15 ml lemon or lime juice
1tablespoon18 g white miso
1tablespoon15 ml canola oil
Instructions
Place all the ingredients in a blender or food processor.
Blend until very smooth and creamy.
Transfer to an airtight container and store in the refrigerator for up to 1 week.
Notes & Wine Advice
Serving Tip:Use as a topping for tacos, chili, or baked potatoes, or mix with herbs for a flavorful dip.Wine Advice:Pairs well with a crisp Sauvignon Blanc or a dry Riesling to complement its tangy flavor.
ยผcup35 g raw cashews, ground into a very fine powder
1tablespoon15 ml lemon juice
1tablespoon12 g raw sugar or (21 g) agave nectar
1ยฝteaspoonsprepared brown or Dijon mustard
1teaspoonapple cider vinegar or rice wine vinegar
ยฝteaspoonsea salt
6tablespoons90 ml canola oil
Instructions
Place the tofu, cashew powder, lemon juice, sugar, mustard, vinegar, and salt in a blender.
Blend until smooth.
Slowly drizzle in the oil while blending until the mayo reaches your desired consistency.
Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Notes & Wine Advice
Serving Tip:Great as a sandwich spread, in potato salad, or as a dip for veggies and fries.Wine Advice:Pair with a light, refreshing white wine like Chardonnay to balance the richness of the mayo.
Combine the soymilk and vinegar in a microwave-safe bowl; it will curdle and resemble buttermilk.
Add the oil, lemon zest, agave nectar, mustard, salt, and cornstarch.
Use an immersion blender to blend for 1 minute.
Microwave for 1 minute, keeping an eye on it to avoid bubbling over.
Remove from the microwave, blend again.
Return to the microwave for another 1 minute, then blend once more.
Microwave for 1 additional minute, then let the mayo cool.
Stir with a fork to break up the skin that forms on top.
Transfer to an airtight container and refrigerate.
Stir again before using.
Notes & Wine Advice
Serving Tip:This mayo works perfectly in coleslaw, as a sandwich spread, or as a base for dressings.Wine Advice:Pair with a light, crisp white wine such as Sauvignon Blanc for a refreshing contrast.
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