First off, I have to give a disclaimer. I have been vegan for 17 years so it has been a really long time since I have had ricotta cheese. In fact, I don’t even remember what it tastes like. As with any vegan cheese, they don’t taste exactly like the flavor they are replacing. To be honest, I wouldn’t want them to taste like the real thing anyway. I just want a good flavor, consistency and texture when I am eating vegan cheese. Right after I became a vegan I couldn’t stand the smell in the deli section. The smell of cheese was too much for me. It is funny how your senses change after changing your diet.
This Tofu Ricotta came about because I wanted to make Eggplant Lasagna. (That recipe will be up in a couple of days.) I wanted the ricotta to be homemade instead of store bought, so that I could create the flavor that I wanted, which included basil. This vegan ricotta not only tastes great in lasagna, but tastes good with crackers as well. The crackers in the photo are my Pizza Crackers, which work really well with this basil flavored Tofu Ricotta.
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Makes 1 1/2 cups
- 14 oz. firm tofu, drained and pressed
- 1 tablespoon lemon juice
- 1 tablespoon dried basil
- 3 tablespoons nutritional yeast
- 1 clove minced garlic
- 1 tablespoon olive oil
- salt and pepper
- Mix all ingredients in a food processor until smooth.
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Some of the recipes included are:
• Maple Chipotle Black Bean Lettuce Wraps with Mango Salsa
• Loaded Vegan Nachos
• Vegan Teriyaki Reuben with Spicy Thousand Island Dressing
• Spicy Chickpea Scramble
• Chickpea Salad Sandwich with Vegan Tzatziki
• Gluten Free Vegan Tempura
• Roasted Cauliflower Sandwich with Red Pepper and Black Olive Tapenade
• Spaghetti with Vegan Meatballs
• Spinach, Tofu, and Pine Nut Enchiladas