Description
Vegan ricotta cheese made with tofu, roasted garlic, basil leaves, olive oil, and nutritional yeast. It’s so easy to make and goes well in so many dishes! Great in lasagna, pastas, and with breads.
Ingredients
Scale
- 1 block extra firm tofu (250 grams)
- 1 bulb of roasted garlic (or 2 tablespoons of garlic powder)
- 6–8 fresh basil leaves
- ⅓ cup olive oil
- ½ cup nutritional yeast
- 3 tablespoons lemon juice
- 1 teaspoon Kosher salt
Instructions
How to roast garlic:
- Preheat the oven to 400 F (200 C). Peel off the loose outer skin of the garlic bulb and cut 1/4 to 1/2 inch off the top, revealing the cloves.
- Pour a teaspoon of olive oil on top. Wrap the bulb with a piece of foil and tightly twist the top like a Hershey’s kiss.
- Roast for 35-40 minutes. The cloves should be soft, caramelized, and golden brown.
- Once it’s cooled down, carefully squeeze the bulb until all the cloves come out.
How to make vegan ricotta:
- Break the tofu into small chunks, and add it to a food processor.
- Then squeeze in 1 bulb of roasted garlic (or 2 tbsps of garlic powder), 6-8 fresh basil leaves, ⅓ cup of olive oil, ½ cup of nutritional yeast, 3 tbsps of lemon juice, and 1 tsp of Kosher salt.
- Blend it all together until it becomes a smooth consistency. Taste it and add more salt to your liking.
- Store in the fridge for up to one week and enjoy!
- Prep Time: 5
- Cook Time: 35
