Basil-Tofu Ricotta (Non-Dairy)

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

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 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.