Vegan Mofo 2017 – Day 6: Vegan cheese is real cheese!
Prep time
Cook time
Total time
Serves: 4 servings
Tofu Ricotta
  • 1lb/454g block extra-firm tofu, drained and pressed to extract any excess water
  • ½ - ¾ cup cashew milk (make cashew milk by blending ½ cup soaked cashews with 2 cups water, until smooth, you’ll have some extra)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon nutritional yeast flakes
  • 2 teaspoons lemon juice
  • Salt to taste
  • 1 lb chanterelle mushrooms, cleaned and torn in to pieces
  • 4 tablespoons olive oil
  • 2 clove garlic, minced
  • 4 tablespoons finely chopped shallots
  • 2 large sprigs of thyme
  • Salt and pepper to taste
  • Lemon juice
  • 1 tablespoon finely chopped parsley
  • 4 ¾ -inch thick slices of really good sourdough. Use the best bread you can get your hands on.
  • Additional extra-virgin olive oil to finish
Make the Tofu Ricotta
  1. Gently mash the tofu until it is completely crumbled, but not smooth.
  2. Stir in ½ cup of the cashew cream, the nutritional yeast, olive oil and lemon juice. The tofu mix should be quite moist and soft, bordering on a little wet. Just like, wait for it, ricotta! Add more cashew milk until you are happy with the consistency. Taste and adjust the seasoning. The salt should be subtle as the mushrooms will be more aggressively seasoned.
  3. Keep the ricotta at room temperature while you prepare the mushrooms and bread
Prepare the Chanterelles
  1. In a medium pan over moderate heat, warm the olive oil until hot. Add the shallots and garlic. Cook gently until they are beginning to soften, 3-4 minutes.
  2. Add the chanterelles and the thyme sprigs. Cook gently, stirring from time to time, until the mushrooms are tender. About 10 minutes. Season well with salt and pepper. Mushrooms tend to need aggressive seasoning, but please stop short of making them salty (a fine line, I know)
  3. Off the heat, add a few drops of lemon juice. I find lemon juice pulls the flavour of mushrooms into clearer focus.
  4. Stir in the parsley.
To finish
  1. Toast the bread well.
  2. Spread on a very generous layer of the tofu ricotta.
  3. Top with a portion of the chanterelles
  4. Drizzle generously with extra-virgin olive oil
Recipe by Two Happy Rabbits at