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

  1. Drain and press a container of extra firm tofu for at least 15 minutes. Crumble into a food processor.
  2. 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.
  3. 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.
  4. Use in your favorite ricotta recipes like stuffed shells, lasagna, ravioli, and more.

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