Ricotta Cheeze Premium PD Recipe


Creamy and mild in flavor just like I remember buying in the tub from the Italian deli before going vegan! I spooned it out onto fresh baked or toasted bread and topped it with herbs and tomato slices. When I was young, I enjoyed simple cottage cheese, but as my foodie preferences developed and cooking skills went international, I began to prefer ricotta’s tighter and creamier texture. I tossed it into hot pasta, baked with ziti, or seasoned it with garlic and herbs for lasagna. This plant-based protective recipe is a perfect mild creamy cheeze to decorate Flatbread Pizza, enjoy on toasted Whole Wheat Loaf Bread topped with Bruschetta, or season it with garlic and herbs for the most important layer in Homemade Lasagna. The options are endless, and it’s probiotic rich and protective for our body, the animals and our planet. Please share how you enjoyed Ricotta Cheeze in the Comments section below the recipe.

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Comments (4)

  1. posted by Cheryl Jezak on July 30, 2019

    I made this with the Lasagna modifications today to use in the Baked Ziti. Great easy recipe if you remember to press your tofu.

  2. posted by Deb Dendinger on July 10, 2019

    Julie, could this be used as a filling for stuffed shells??

    • posted by Julie Marie on July 11, 2019

      Yes, add some finely chopped parsley and or basil and pressed or chopped garlic. I use it this way in my lasagna now.

  3. posted by Victoria Dollenmaier on February 3, 2019

    Love the ricotta!!!! 5 stars Julie!

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