Vegan Ricotta

Vegan Basil Ricotta

Vegan Ricotta

14 oz. firm tofu, drained & pressed

1 tbsp. lemon juice

5 garlic cloves, minced

1 tsp. salt

Fresh black pepper

10 fresh basil leaves, finely chopped

1 tbsp. extra-virgin olive oil

1/4 c. nutritional yeast


Start by grabbing a bowl and crumbling the tofu with your fingers. Once your tofu resembles breadcrumbs, add the garlic,basil, salt, pepper, and lemon juice.

Now combine all the ingredients with you hands until the mixture starts to feel smooth and ricotta-like. Next pour on your olive oil and add your nutritional yeast, mix them into your mixture using a spoon and continue to stir so your ricotta is totally smooth.

Then simply pack the mixture into a tub, put a lid on and leave it in your fridge overnight. This will allow the flavours to fully integrate and mature.


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