Tofu Ricotta #2
Use in vegan lasagna, stuffed shells, eggplant rollatini, or manicotti. Makes enough for one 9" x 13" lasagna, or cut the recipe in half for an 8" x 8" or 9" x 9" lasagna.
Servings 1 3/4 cups (approximately)
Ingredients
- 1 block extra firm tofu drained and pressed
- 1/2 cup vegan cream cheese, or more to taste I used Daiya
- 1/2 cup olive oil
- 1 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- 1 Tbsp dried oregano
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 3 cloves garlic
- 1 1/2 Tbsp fresh chives chopped
- 12 leaves fresh basil
- 3 Tbsp vegan Parmesan (optional) I use the shredded kind by Follow Your Heart, or double your amount of nutritional yeast
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.
Notes
Cut this recipe in half for an 8" x 8" or 9" x 9" lasagna.