Basil-Tofu Ricotta (Non-Dairy)

Total Time
10mins
Prep 10 mins
Cook 0 mins

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

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.
Most Helpful

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

billybolo June 04, 2009

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.

EmilyStrikesAgain November 12, 2008

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.

crystalrainbow November 08, 2008