Tofu Ricotta
Use in vegan lasagna, stuffed shells, eggplant rollatini, or manicotti.
Servings 2 cups (guesstimate)
Ingredients
- 1 block extra firm tofu drained and pressed
- 3 Tbsp olive oil
- 3 Tbsp Daiya Chive & Onion Cream Cheese Style Spread, or plain vegan cream cheese
- 1 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- 1 Tbsp dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- 7 -10 (depending on size) basil leaves
Instructions
- Place all ingredients in the food processor and blend until completely combined. Can be used immediately, or place in fridge until ready to use. Sitting in the fridge will allow the ricotta to absorb more flavor.