Vegan Ricotta Cheese with Spinach and Basil
Serving Size 4
Prep Time 7 mins
Cook Time empty mins
Difficulty Easy
Ingredients
- 1 14 oz package extra firm tofu drained and pressed
- 2 1/2 tablespoons nutritional yeast
- 1 tablespoons light olive oil
- 1 teaspoon salt
- 1 clove garlic or 1/4 tsp garlic powder (omit for sweet dishes)
- 1 handful basil or 1 tbsp pesto or dried herbs (omit for sweet dishes)
- 1 splash plain soy milk or water to thin it out if necessary.
- 1 cup frozen spinach (or wilted spinach) thawed, drained and pressed
- ¼ c fresh basil, chopped
Recipe Inspired by The Hidden Veggies
Preparation
- Drain and press a container of extra firm tofu for at least 15 minutes. Crumble into a food processor.
- Add nutritional yeast, olive oil, salt, and a clove of garlic. Blend well – about 2 minutes. Add a splash of soy milk if needed to thin out the ricotta.
- Thaw the frozen spinach. Put it in a colander to press out the water and then add it to the ricotta. For bigger pieces, stir the spinach in with a spoon. For smaller pieces, add the spinach to the food processor and blend. Repeat with fresh basil.
- Use in your favorite ricotta recipes like stuffed shells, lasagna, ravioli, and more.