You are here

Member since August 2005
0
4

Vegan Ricotta

What you need: 

1 package extra firm tofu
1 cup plain soy yogurt (give or take)
1/2 of a lemon (use juice)
1/2 white onion chopped
1 tablespoon fresh basil chopped
dash or salt
dash of pepper

What you do: 

Crumble tofu and place into a large bowl. Add yogurt and all other ingredients. Mix, refrigerate for 1/2 hour or more, and enjoy!
I use this for lasagna and manicotti and it's sooo good. I never use measurements though, so just play until you find what's right for you!

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

SO HOW'D IT GO?

I make a similar ricotta for use in baked ziti and lasagna all of the time, but I've never thought to use yogurt!  I can see that it would definitely give it a little extra somethin'somethin'!

Generally, I use soft tofu, mix in about a half a cup or so of rice milk and add onion powder, basil, salt, pepper, and garlic and then refridgerate it for a while to let it harden to work with.

0 likes

this is so delicious!
i made it for manicotti last night and it was a huge hit with the hubby!

thanks for a great recipe!  ;)b

0 likes
Log in or register to post comments