This is my take on replacing the classic Southern Italian cheese called Ricotta Salata, which is basically a pressed semi-hard cheese made from the whey of sheep’s milk. It is salty and often used to season Southern Italian pasta dishes.
My version uses a firm block of tofu to replace the cheese. I’ve seen many variations of making a vegan version of Ricotta Salata, but most are far too involved or they used heavily processed ‘vegan cheese.’ I didn’t want to go down that road. But after considering the flavors and textures of the original version using ricotta,
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