Vegan Tofu Ricotta

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The one thing that I miss after I went plant based is…cheese! Seriously, my last meal would consist of nothing but bread, wine and cheese. Maybe nachos too, I’ll have to think on that one.

Ingredients

1. 1 pound extra firm tofu
2. 1/4 cup nutritional yeast
3. 2 teaspoons grape-seed oil
4. handful of fresh basil(preferred). Or tablespoon dried basil
5. ½ squeezed lemon
6. Salt to taste
7. 1 teaspoon dijon mustard
8. 1 garlic clove

Directions

• Just blend it. I use a food processor.

This recipe totally feeds my cheese craving. It is creamy, savory and delicious. The nutritional yeast gives it that yummy cheesy flavor. It hits all the marks. Aside from it being really tasty, it can be used in SO many ways. 

Some Ideas:

• I serve it on toast with tomato sauce. 
• Lasagna
• Baked ziti
• Use it as a base for any sauce
• Stuffed mushrooms
• You can use it for sweet baked goods if you remove the nutritional yeast/basil…just add a little maple syrup.
• It also tastes great as a dip for crudite

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Vegan Tofu Ricotta

This recipe totally feeds my cheese craving. It is creamy, savory and delicious. The nutritional yeast gives it that yummy cheesy flavor. It hits all the marks. Aside from it being really tasty, it can be used in SO many ways.

Author: Rochelle Stivers

Cuisine: Italian

Recipe type: dip/spread

Serves: 6 servings

Prep time:  5 mins

Total time:  5 mins

Ingredients

• 1 pound extra firm tofu
• ¼ cup nutritional yeast
• 2 teaspoons grape-seed oil
• handful fresh basil (preferred) or1 tablespoon dried basil
• ½ squeezed lemon
• Salt to taste
• 1 teaspoon dijon mustard
• 1 garlic clove

Instructions

1. Just Blend it. I use a food processor.

Nutrition Information

Serving size: 6 Calories: 78

3.5.3251