Key Ingredients to make Vegan Ricotta Cheese
– firm tofu – lemon – nutritional yeast – shallot – garlic – basil – olive oil – salt, pepper, oregano
Press tofu using press or heavy items, let sit 10 mins. Crumble into food processor, blend to small crumbles. Add lemon juice, yeast, basil, garlic, shallot, salt, pepper, oregano, blend.
Scrape sides, blend again. Gradually add olive oil while blending for desired consistency. Serve over pasta, as dip, or on toast. Store in fridge up to a week.