Basil-Tofu Ricotta (Non-Dairy) Recipe #269020
From Vegan with a Vengeance. Great substitute for dairy ricotta.
by Serah B.
10 min | 10 min prep
2 cups
- 1 lb firm tofu, pressed
- 2 teaspoons lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1 dash fresh black pepper
- 10 fresh basil leaves, finely chopped
- 2 teaspoons olive oil
- 1/4 cup nutritional yeast
- In large bowl, mash tofu with hands until crumbly.
- Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese.
- Add olive oil; stir with fork.
- Add nutritional yeast and mix all ingredients well with fork.
- Cover and refrigerate until ready to use.
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5 stars