Vegan Ricotta Cheese
Vegan Ricotta Cheese that's perfect for lasagna and any other recipe that you would traditionally use ricotta!
Servings: 3 cups
Ingredients
- 1 tablespoon of olive oil
- 1 medium sweet onion chopped
- 4 cloves of garlic roughly chopped
- 14 ounces of extra firm tofu drained and lightly pressed of excess moisture
- 1 ½ tablespoons of lemon juice
- 1 ½ tablespoons of nutritional yeast
- 1 teaspoon of fine sea salt plus more to taste
- ½ teaspoon of pepper
Instructions
- In a medium skillet, heat the olive oil over medium heat. Once hot, add in the onion and cook for 5 minutes until they start to turn translucent. Add in the garlic and continue to saute for an additional 2 minutes.
- Add the onion and garlic mixture to the bowl of a food processor and add in the remaining ingredients. Pulse for a few times so that the ingredients are fully combined but the ricotta still has a bit of chunks and texture to it.
- Season to taste with more salt as needed and ENJOY! Can be stored in the fridge for up to 5 days.
