This is the perfect vegan substitute for any savoury recipe that calls for traditional ricotta. You can use it in lasagna, pizza, stuffing shells and or manicotti. You can even eat it by itself with a little olive oil atop a cracker. It has a light cheesy flavour and really does mimic the texture of ricotta. It's super simple delicious and easy to make. Enjoy!
What you need:
- 1 (14 oz) block of firm tofu, drained and crumbled
- 2 cloves garlic
- 1/2 shallot (about 2 tbsp)
- 1/4 cup nutritional yeast
- 8 leafs fresh basil
- 1 tbsp of Italian seasoning
- 1-2 tbsp fresh squeezed lemon juice ( 1 lemon)
- 2 tbsp olive oil
- salt and pepper to taste
The how to:
- Put garlic and shallot into food processor and pulse until minced.
- Add the rest of the ingredients into food processor and again pulse until it comes to the texture of ricotta cheese.
- Cover and refrigerate until ready to use.
