Vegan Basil RicottaJan 13, 2021
We love to take some help from the store when it comes to vegan cheese, but sometimes you want homemade. In that case, check out this recipe for Vegan Basil Ricotta. We love to stuff it in our Italian Calzones.
Vegan Basil Ricotta
Prep time: 10 minutes
Makes 2 cups
1 14-oz package tofu
¼ cup nutritional yeast
2 Tbsp lemon juice
½ tsp salt
1 tsp garlic powder
1 cup basil, chopped
1 Tbsp Italian herbs
- Add the tofu, nutritional yeast, lemon juice, salt and garlic powder to a food processor. Pulse until smooth and creamy, but crumbly like traditional ricotta cheese.
- Stir in the basil and Italian herbs.
- Taste and add more salt, nutritional yeast, or lemon juice as desired.
Soy allergy? Instead of tofu, use ½ cup of water and 1 ½ cups of almonds or cashews that have been soaked for 2 to hours, drained and rinsed.
Spoiler Alert: Vegan Basil Ricotta will stay fresh in an air-tight container in the refrigerator for 5 to 7 days.
Batch it up! Vegan Basil Ricotta is perfect for stuffing in pasta shells or spreading in lasagna.