Creamy vegan ricotta is nut-free and so simple to make! Tofu ricotta is perfect for recipes like stuffed shells, baked ziti, and stuffed mushrooms.
Servings 8
Author Becky Striepe
Ingredients
1blockextra firm tofupressed
2tablespoonsolive oil
2tablespoonslemon juice
1tablespoonItalian seasoning
1tablespoonmiso paste
2teaspoonsgarlic powder
2teaspoonsonion powder
Instructions
Combine all of the ingredients in your food processor, and process until you have an even mixture with the texture of conventional ricotta. Taste and add salt, if needed.
Video
Notes
Any leftovers will keep for around four days in the refrigerator. It's normal for the liquid to separate with storage. Just give it a stir before serving.