Plant Based Ricotta

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?

Minimalist Baker, Eggplant Lasagna Roll Ups
  • 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.

  • Any recipe notes or tweaks?

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.