Maple Alps


Vegan Tofu Ricotta

RecipesAmanda Walter | Maple Alps5 Comments

What a sad thing: I have gone SO MANY YEARS without trying to make a tofu ricotta. Why has it never crossed my mind? Well, besides the fact that I hardly ever ate ricotta and didn’t know what it was or what it was used for...

Anyway, I finally got around to doing it, and I'm so glad I tried something new!

Simple and Delicious Vegan Tofu Ricotta |

A few weeks ago I wanted to try my hand at a new vegan lasagna. I’ve been making them for years, but wanted to try something different. I decided to put the tofu into the food processor to make it more ricotta-like instead of just crumbling it finely like I usually do. The result? Well, let’s just say that my cheese-loving husband told me that he never wanted the real stuff ever again. That’s pretty strong. Of course, all the other elements of the lasagna were playing a part, but this ricotta was one of the VIPs.

Turns out this is great for a lot of things - spreading on crackers or bread, and stuffing manicotti noodles with. I’m going to be trying it in some meatballs, so stay tuned for that experiment as well.


Easy Tofu Ricotta

What you need:

  • 16 ounces super firm tofu

  • 2 TBSP nutritional yeast flakes

  • 1/2 tsp salt

  • 1 TBSP lemon juice

  • 1 TBSP basil (dried)

  • 2 small cloves garlic (or one large)

What to do:

1) Drain the tofu, getting as much moisture out as possible
2) Add all ingredients to food processor and process until smooth, scraping down the sides as you go.


What do you use ricotta for?


Vegan Sour Cream

RecipesAmanda Walter | Maple Alps8 Comments

I love sour cream. Seriously. When I decided to switch to a plant based diet, sour cream was one of those things that was harder to let go. There's nothing like a good dollop of sour cream with a burrito or pierogi. Thankfully, Tofutti exists, and tastes delicious. Unfortunately, I can't always find it, so I had to improvise.

Easy, three ingredient vegan sour cream. Nut free! #MapleAlps #Vegan #NutFree

I experimented with a few different ways of making vegan sour cream (including trying with cashews and apple cider vinegar), but this has been by far my favourite. I might tweak and play a bit more with it, but I was quite pleased with this result! It was creamy and had just the right amount of tang.

The easiest three ingredient vegan sour cream

It is great on tacos, fajitas, or pierogies, or anything else that requires sour cream, really. I fully intend on finding out what else it can do. Stay tuned to see different ways I've found to use it!


Three Ingredient Vegan Sour Cream
Makes about 1.5 cups

Block of Firm Tofu (16oz. /454g), drained
1/4 cup Lemon Juice
1/2 tsp Garlic Salt

1) Blend all ingredients together till smooth using blender or food processor.
2) Chill a few minutes and serve.

Store in refrigerator up to one week.

Easiest three ingredient vegan sour cream

Have you ever made your own vegan sour cream? Want to tell me about it? 

If you try this one out, let me know how it goes for you! I'll always find you at #MapleAlps :)