Basil-Tofu Ricotta (Non-Dairy)

Serah B.'s Note:

From Vegan with a Vengeance. Great substitute for dairy ricotta.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 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

Directions:

1. In large bowl, mash tofu with hands until crumbly.
2. Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese.
3. Add olive oil; stir with fork.
4. Add nutritional yeast and mix all ingredients well with fork.
5. Cover and refrigerate until ready to use.

Reviews

[billybolo]

I used this in stuffed shells and it came out great!

[EmilyStrikesAgain]

LOVE this recipe- we have Vegan with a Vengeance and made it with a vegan lasagna recipe. It made a tofu/vegan ultra-skeptic a tofu believer, to her dismay. Stands up well enough on its own spread on crackers and toasted bread as well.

[crystalrainbow]

Was blah so I added 2 more garlic cloves, black pepper, some Mrs. Dash and the flavor finally kicked in. I will make it again with the adaptions I made.