Vegan Ricotta Cheese
Ingredients
-
1
block
firm tofu
-
3
tbsp
lemon juice
-
3
tbsp
nutritional yeast
-
¼
cup
fresh basil
-
2
cloves
garlic
-
1
small
shallot
-
¾
tsp
salt
-
½
tsp
pepper
-
1
tsp
dried oregano
-
2
tbsp
olive oil
-
¼
cup
olive oil (optional, for consistency)
Instructions
- Press the tofu for about 10 minutes to remove excess moisture.
- Crumble the pressed tofu into a food processor and blend until it forms small crumbles.
- Add the lemon juice, nutritional yeast, basil, garlic, shallot, salt, pepper, and oregano to the food processor and blend until well combined.
- Scrape down the sides of the processor as needed and blend again.
- Slowly add olive oil while blending until the desired consistency is reached.
- Serve the ricotta cheese cold or warm, and store in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
2 cups
Calories
150
Total fat
10g
Total carbohydrates
5g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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