Tofu Basil Ricotta
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 1 lb firm tofu, drained and pressed
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1⁄4 teaspoon salt
- 1⁄4 cup nutritional yeast flakes
- 10 fresh basil leaves, chopped fine
- fresh black pepper, to taste
directions
- In a large bowl, mush the tofu up with your hands, till it's crumbly.
- Add lemon juice, garlic, salt and pepper and basil.
- Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
- Add olive oil, stir with fork (olive oil is sticky).
- Add nutritional yeast and combine all ingredients well.
- Cover and refrigerate until ready to use.
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Reviews
-
I agree Kozmic, this is my favourite too and I'm a big fan of Veganomicon (I came to see if anyone had already posted this recipe actually :). It's really amazing how quick and easy it is - doesn't take long (with clean hands as you said!) and voila, it's looking like ricotta. Tastes fantastic. Highly recommend to any non-dairy eater, give it a try.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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