*This recipe first appeared on our sister site, I AM A HEALER.
Seriously this recipe for a vegan ricotta is amazing!
Vegan RicottaPrint Recipe
- ¼ cup sunflower seeds (raw, hulled), pine nuts or cashews (use whichever)
- 1 block (14oz) extra-firm tofu
- 1 tbsp olive oil (I use light olive oil for lightness in flavor)
- ½ tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp salt
- 0-3 garlic cloves
- ¼ cup nutritional yeast
- For a bigger protein punch, consider adding some flavorless protein powder. If you go this route, save a little bit of the tofu juice or add a tbsp. of water.
Drain tofu and set aside. I usually set it on some paper towels with a book on top to speed up the draining cuz I have zero patience.
Blend or food process your nuts and garlic cloves until they're pretty broken up or almost a paste
Add the tofu to the mixer/blender/processor and blend until smooth.
Transfer to a bowl and add the EVOO, lemon zest, lemon juice, salt, and nutmeg (if you nastay). Mix thoroughly.
Stir in the nutritional yeast until smooth.