Plant-Based Tofu Ricotta Cheese
This plant-based ricotta requires just a few ingredients, use it in lasagna or as a base for pizza. Best of all, it’s ready to use in 5 minutes!
Ingredients
14 oz firm tofu, drained and patted dry - soft tofu also works if that’s all you have on hand
2 teaspoons lemon juice or apple cider vinegar
1 garlic clove, crushed
1 Tbsp Italian seasoning if you’re making lasagna or 1 Tbsp pizza seasoning for pizza
Pepper - few grinds
Instructions
Combine all ingredients in a food process and pulse until combined.
Taste and adjust seasonings as needed.
Transfer to a bowl and use immediately or place in the refrigerator until ready to use.
NOTES
I’m all about improvising…if you don’t have Italian seasoning or pizza seasoning, use dried oregano or basil. Start with 1 tsp and adjust according to your personal taste.
Tofu ricotta can be used in lasagna, stuffed in shell pasta, or spread as a base on a pizza crust.
