Plant Based Ricotta
What's in it?
Lemon juice, extra firm tofu or for soy free use soaked blanched almonds or raw macadamia nuts, nutritional yeast, fresh basil, dried oregano, olive oil
Where did I find it?
Why do I like it?
The consistency is terrific. It spreads easily and is very much like ricotta. The flavor is excellent. It is versatile, I used the extra on top of a baked potato.
What did I change from the original recipe?
Nothing! I did not use the vegan parmesan which is listed as optional. I only use organic, sprouted tofu to avoid gmo's. I don't eat tofu often so, it is important to use organic tofu. You can't always find sprouted, but if you do, it has more health benefits.
I didn't have a lot of time, so I opted to layer the tofu ricotta with slices of zucchini instead of rolling up eggplant and used some Rao's sauce I had on hand.
In the time since I posted this, Minimalist Baker came out with a swap for the tofu. She uses 3 cups of soaked nuts - either blanched almonds or raw macadamia nuts. I tried this with almonds and really liked the results. So if you need to avoid soy, these are great options.
Want the recipe? Click here.