Vegan Ricotta

Dairy-free

Perfect for pasta!

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3 - 4

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To Taste

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To Taste

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To Taste

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To Taste

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To Taste

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Dairy-free

Easy Vegan Ricotta

Perfect for pasta!

3 - 4

Creamy Vegan ricotta - perfect for pasta, lasagne, cannelloni or crepes. This ricotta is dairy-free, nut-free, and Vegan and Keto friendly. This Vegan ricotta tastes as good as the real thing!

Learn More

To Taste

Ingredients

– 1 block firm tofu, organic, 300gm/10.5oz – ⅓ cup basil leaves or preferred herbs – 2 Tbs olive oil – 2 Tbs lemon juice – 1 Tbs nutritional yeast – 1 garlic clove – ½ teaspoon himalayan sea salt – ¼ teaspoon ground black pepper

To Taste

Step One

Drain the tofu and pat dry. Roughly break up the tofu, place in the food processor with basil, garlic, olive oil, nutritional yeast, lemon juice, salt and pepper.

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To Taste

Step Two

Pulse for 1-2 minutes until you have a ricotta-type consistency. Taste the Vegan ricotta, add more seasoning if desired.

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To Taste

Step Three

Serve the Vegan ricotta over your favourite pasta, or other dish as desired. Place the Vegan ricotta in an airtight container in the fridge for up to 5 days.

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To Taste

Step Five

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For printable recipe and nutritional info go to lovefoodnourish.com