Homemade Tofu Ricotta

Check out this vegan version of ricotta cheese! In this recipe we use tofu to veganize this popular Italian cheese and it is unbelievably good! It is also so easy to make and can be used for anything from vegan lasagnas, to spreads, or as a topping for your yummy homemade vegan pizza, or on your favorite vegan pasta.

How to make Tofu Ricotta

Ingredients:

• 1/4 cup raw cashews (or 1/4 cup white beans)
• 1 clove garlic
• 1/4 cup almond milk
• 1 block firm tofu, 14-16 oz pressed to drain
• 1/4 cup nutritional yeast flakes
• 1 tablespoon Italian seasoning dry
• 2 tablespoons fresh basil leaves
• 1 10 oz. package frozen spinach chopped spinach, thawed and drained
• salt & pepper

Directions:

1. Simply drain the water from the block of tofu and press. Then add it and all of the ricotta ingredients EXCEPT THE SPINACH to a blender and process until nice and smooth.
2. Once the ricotta is blended, place it in a mixing bowl and add previously frozen spinach that has been defrosted and drained. You’ll need to squeeze out all the excess water by placing it in paper towels and squeezing it over a bowl or sink. This is VERY important so the spinach will not add water to the ricotta.
3. Now it can be added to the mixing bowl with the ricotta. Be prepared to stir this well for up to a couple of minutes. It takes a bit of work to get the spinach worked in well with the ricotta.
4. Once it’s mixed well. set it to the side or in the refrigerator for a few minutes while working on the cheese sauce.

Tips and hints:

• Storage: The Quick Vegan Tofu Ricotta can be stored in the fridge for up to 5 days in an airtight container. It can also be frozen for up to 3 months. When freezing, store it in a sealed, freezer-safe container. To use, thaw it in the fridge overnight and stir before serving, as the texture may slightly change.