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Creamy Tofu Basil Ricotta

What you need: 

1 (14 ounce) block firm tofu, drained and cubed
8 fresh basil leaves
1/2 teaspoon sugar
squeeze fresh lemon juice
drizzle olive oil
salt and pepper, to taste

What you do: 

1. Combine tofu, basil, sugar and lemon juice in a food processor and process until smooth.
2. Add a drizzle olive oil and process until creamy.
3. Add salt and pepper, to taste.
Source of recipe: After trying out a few different tofu ricotta recipes, I came up with my own concoction, which is a staple in my fridge for lasagna, pizza and other Italian dishes.

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Awesome! Just made it for a soy chorizo and mushroom pizza and it is my first try at vegan cheese and I am beside myself--it's as good as the vegan cheese pizzas I get at Karyn's on Green restaurant! Seriously, give it a go. I think having a high speed blender helped tremendously too.

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hey if you add the nutritional yeast its Isa's recipe :), which I suggest doing

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