Vegan ricotta

Creamy ricotta is superb for stuffed pasta shells, manicotti or lasagna Homemade almond milk or cashew milk is ideal for lightening the flavor and texture of the tofu, yielding a mild and creamy cheese with a subtle hint of sweetness that is present in dairy ricotta. The herbs are optional and variations are provided for creating spinach or pesto ricotta. This recipe yields about 2 cups.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain and press the tofu until it is not releasing any more liquid. 31 is essential to dry the tofu as much as possible for the proper texture.

Step 2

Crumble the tofu into a food processor (or alternately mash the tofu in a mixing bowl with a fork). Add the soymilk and remaining ingredients and process (or stir) until the tofu is nearly smooth but still retains some texture. Stir in the optional dried herbs.

Step 3

Alternately, you can stir in 4 tspn prepared Basil Festo (pg. 90) or follow the directions for creating Spinach Ricotta on the following page.

Step 4

Use small amounts of additional soymilk to thin to desired consistency as needed. Refrigerate in a covered container until ready to use.