| ► Makes 10 Servings | |
| 4 cups (1 litre) soy milk
5 tbsp cider vinegar bunch of Thai basil 5 tsp vegan basil pesto ½ tsp chili powder sea salt freshly ground black pepper olive oil, for marinating |
Bring the soy milk to a boil in a pan over high heat. As soon as it begins to boil, stir in the vinegar. Remove the pan from the heat and leave the mixture to cool—during this time, the solid components will settle.
Carefully pour away the liquid. Put the remaining solid ingredients into a strainer lined with a clean kitchen towel. Bring the corners of the towel together and then twist, so that as much liquid as possible is squeezed out.
Pull the leaves from the basil and chop them roughly. Mix the soy “ricotta” in a bowl with the pesto and chili powder and season to taste with salt and pepper. Form 10 little balls from the mixture and put them in a screw-top jar or preserving jar with the basil leaves. Completely cover with the oil and leave to infuse for 3–4 days. |
| Recipe Notes | |
| If you can, leave the jar in the fridge in your office kitchen and just help yourself whenever you like. These are great with salad, or bread, or layered up with sliced tomatoes in a lunch box. |
PESTO AND “RICOTTA” BALLS
