Whipped Ricotta (ve) Recipe

Prepare tofu

Press the extra-firm tofu for at least 15–30 minutes to remove excess moisture. Wrap tofu in clean kitchen towels or paper towels, place a cutting board on top and a weighted can or pan for even pressure.

Blend

Crumble the pressed tofu into a food processor. Add 3 tablespoons unsweetened plant milk, 1½ tablespoons lemon juice, 1 teaspoon apple cider vinegar, 1 tablespoon olive oil, 2 tablespoons nutritional yeast, 1 grated garlic clove, 1 teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper. Pulse and then blend on high until the mixture becomes very smooth and light — about 1–2 minutes. Scrape down sides and blend again to achieve a creamy, ricotta-like texture. Adjust seasoning: add up to ½ teaspoon more salt or a splash more lemon juice to balance acidity if needed.

Chill

Transfer the whipped ricotta to a bowl, cover and refrigerate for at least 20 minutes to let flavors meld. The texture will firm slightly as it chills.

Prepare grapes: Wash and pat dry 1 cup seedless red grapes. Halve larger grapes if desired for better pickling penetration.

Warm pickling liquid: In a small saucepan combine 2 tablespoons balsamic vinegar, 2 tablespoons water, and 1 teaspoon sugar. Add the rosemary sprig, 2 thyme sprigs, and ¼ teaspoon red chili flakes (optional). Warm gently over low heat until sugar dissolves and mixture is fragrant, about 2–3 minutes. Do not boil vigorously; you want the herbs to infuse.

Pickle grapes: Place grapes in a small heatproof bowl or jar. Pour the warm balsamic-herb liquid over the grapes so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (up to 4 hours) to macerate and pick up herb and balsamic flavor.

Remove herbs: Before serving, remove the rosemary sprig and thyme stems. Reserve a few thyme leaves for garnish if desired.

Prepare focaccia: Preheat oven to 400°F (200°C). Arrange focaccia slices on a baking sheet. Brush each slice lightly with 1 tablespoon olive oil (divided) and sprinkle with 1 teaspoon chopped fresh rosemary, 1 teaspoon fresh thyme leaves, and ½ teaspoon sea salt flakes evenly across slices.

Toast: Bake focaccia slices in preheated oven until golden and crisp at the edges, about 8–10 minutes. Alternatively, grill or pan-toast until warm and slightly charred.

Assemble: Spoon or pipe the chilled whipped vegan ricotta onto each toasted focaccia slice (about 2 tablespoons ricotta per slice). Top each with 3–4 pickled balsamic grapes and drizzle a little of the pickling liquid over the ricotta for extra tang. Scatter a few reserved thyme leaves and a few small rosemary leaves on top.

Finish: Drizzle 1 tablespoon extra-virgin olive oil over the assembled toasts. Finish with a light crack of black pepper to taste and, if desired, a tiny pinch more sea salt flakes. Serve immediately.