Vegan Tofu Ricotta
This easy vegan tofu ricotta is perfect for lasagna, stuffed shells, manicotti, or just putting a dollop on pasta!
Ingredients
- ½ block (7 ounces/175g) firm tofu
- 3 tablespoons (45g) non-dairy milk, unsweetened and unflavored
- 1 tablespoon (5g) nutritional yeast
- ½ teaspoon salt or to taste
Instructions
- Break the tofu with your hands into smaller chunks and place in the blender. Add the non-dairy milk, nutritional yeast, and salt.
- Blend until it is creamy but still has some texture. Resembling a thicker ricotta.
- Use how you like or store for later use.
Video
Notes
- you can use extra firm tofu for this recipe as well you may just need a little more n0n-dairy milk
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