Ricotta
This vegan take on an Italian classic can be baked in lasagna or stuffed pasta dishes, or served elegantly as an appetizer on crostini. Shown below on seasonal figs, topped with fresh thyme leaves and chopped walnuts, then drizzled with vegan honey. Want more of a meal? Throw in some penne pasta!
Ingredients
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1 block firm tofu
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Juice of 1 lemon
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2 tbsp nutritional yeast
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1 tbsp white miso paste
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1 - 2 cloves of garlic, minced, to taste
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1/2 - 1 tsp salt, to taste
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4 tsp Liquid Gold olive oil
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Drain excess liquid from tofu and pat dry.
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Roughly break apart the tofu into a food processor.
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Add the lemon juice, nutritional yeast, miso, garlic, and salt, then pulse to a ricotta-like consistency.
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Drizzle in the Liquid Gold olive oil and give it another few pulses to gently blend in.
Makes ~2 cups of ricotta; 8 servings at 1/4 cup each.
Note that potency may be lessened if subjected to heat, i.e. in baked dishes.