Ricotta Replica
A vegan version of ricotta cheese that works perfectly in all your Italian dishes.
Ingredients
- 1 container (about 14 ounces) firm or extra firm tofu drained (pressed if you want a drier consistency) I ususally do a light press
- 3 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 or 2 tablespoons vegan pesto optional or chop/chiffonade a few basil leaves for added flavor (optional)
Instructions
- Mash with a fork or crumble the ricotta with your hands to resemble the consistency of ricotta.
- Add in the rest of the ingredients and blend well
- Store in refrigerator for up to a week.