Vegan "ricotta" Cheese for Lasagna, Spanakopita, Etc.

Total Time
5mins
Prep 5 mins
Cook 0 mins

Vegan "ricotta" cheese for Lasagna, Spanakopita, Etc.

Directions

  1. mash tofu to a fine consistency.
  2. add yeast flakes and salt to taste.
  3. you want to go more "salty" than "yeasty".
  4. do not use brewer's yeast or baker's yeast they are NOT the same thing!
  5. use in recipes calling for ricotta such as lasagna, spanakopita, etc.
  6. you can add spices into the mix such as thyme, a little celery salt, etc.
Most Helpful

was a good recipe. I only used 3 tps of the yeast & because of the first comment/rater i was careful with my salt and ended up fine - they must have not tasted the tofu blend before using in a dish. i think i ended up used about 3/4 tsp salt. thanks for the post!

Laurenhanna February 08, 2010

I really really wanted to like this! I followed the directions and it was soooooo salty! So salty that the dish we used it in was not edible.

Herb-Cat December 24, 2008