Tofu Ricotta

Makes about 2½ cups

Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.


1 (14-ounce) block extra firm tofu, drained and crumbled

1 1/2 tablespoons tahini

2 cloves garlic,

3 tablespoons nutritional yeast

Pinch of freshly ground nutmeg

1/2 tablespoon mellow white miso

1 tablespoon lemon juice

1/4 teaspoon ground black pepper

2 tablespoons finely chopped shallot

2 tablespoons chopped fresh parsley


In a medium bowl, mash all ingredients together with the back of a spoon until well combined.


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