AuthorpadminCategorySalads & DressingsDifficultyBeginnerThis ultra cheesy vegan ricotta is tangy and wonderful on pizza, toast or spreads on crackers.
1 block firm tofu, pressed
1 small lemon, juiced
3 tbsp nutritional yeast
¼ cup fresh basil
2 cloves garlic
1 small shallot
¾ tsp salt
½ tsp pepper
1 tsp dried oregano
2 tbsp olive oil
1
The first step is to press the tofu between two paper towels and putting a stack of heavy objects for 10 minutes.
2
After that, cut in pieces and crumble the tofu in the food processor and blend until the pieces became small.
3
Then add in the blender the yeast, basil, lemon juice, garlic, oregano, shallot, salt, pepper and mix it again with the blender.
4
Add in olive oil and blend it again until reaching mixture consistency.
5
You can serve over pasta, use it as a dip, or on toast!
6
You can keep it in the fridge for up to one week.
Photo credit and source: Erin Morrissey
Ingredients
1 block firm tofu, pressed
1 small lemon, juiced
3 tbsp nutritional yeast
¼ cup fresh basil
2 cloves garlic
1 small shallot
¾ tsp salt
½ tsp pepper
1 tsp dried oregano
2 tbsp olive oil