Vegan Ricotta

This is one of my very favorite ricotta recipe.  I have another recipe that I really like that is cashew based.  I like this one because it is creamier and is delicious in lasagna. 


1 (16 ounce) tub firm tofu

2 tablespoons olive oil

1 1/2 tablespoons lime juice

1 teaspoon garlic powder

3 tablespoons nutritional yeast

1/2 teaspoon oregano

1/2 teaspoon basil

1/2-1 teaspoon salt, to taste

8 ounces vegan cream cheese, I used tofutti



Drain and press tofu.  Then add all ingredients, except cream cheese into a blender.  Blend until combined and smooth.  If you want your ricotta more crumbly use only 1 tablespoon of olive oil instead of two.

Heat cream cheese in microwave for approximately 30 seconds. Then combine with tofu mixture.  Use immediately or refrigerate for up to 48 hours.


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