Vegan Ricotta Cheese Recipe
This recipe will free you from any fear you may have of tofu. Used as a blank canvas, tofu takes on the flavors of what it’s mixed with, and in this case, creates a robust, creamy, protein-rich cheese that can be added to any dish that calls for ricotta. Stuffed pasta shells, anyone?
Servings 1.5 cups, about 8 servings
Equipment
Ingredients
- 8 ounces extra firm tofu rinsed and squeezed to remove the water
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ½ cup fresh basil leaves sliced into ribbons or chiffonade
- ½ cup canned olives Allison's favorite is Santa Barbara’s ripe green olives in a can
- 1½ teaspoons capers drained
Instructions
- In a food processor, purée tofu, olive oil, garlic, lemon juice, and salt. Process until desired smoothness is achieved.
- Add basil, olives, and capers. Pulse 2-3 times for a rough chop.