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Vegan ricotta recipe
Ingredients
- 1 block extra firm tofu pressed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Italian seasoning
- 1 tablespoon miso paste
- 2 teaspoons garlic powder
- 2 teaspoons onion 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.
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.
Servings 8
Nutrition
Calories: 73kcal | Carbohydrates: 3g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 116mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg
