Vegan Ricotta
Total Time
10 mins
Prep Time
10 mins
Rating
5 out of 5 stars
(18)
Ingredients
- 14 ounces extra-firm tofu, drained
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon zest
- 2 garlic cloves
- 1 teaspoon sea salt
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
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Preparation
Step 1
In a food processor, place the tofu, lemon juice, olive oil, nutritional yeast, lemon zest, garlic, salt, oregano, and red pepper flakes and pulse until creamy.
Step 2
Use in this vegetarian lasagna recipe or this stuffed shells recipe.
Step 3
Save recipe for the next time?
Chef's notes
Yield:
About 2½ cups
