Tofu Ricotta
INGREDIENTS
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Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.
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Makes about 21?2 cups
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Ingredients
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1 (14-ounce) block extra firm tofu, drained and crumbled
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1 1/2 tablespoons tahini
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2 cloves garlic, finely chopped
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3 tablespoons nutritional yeast
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Pinch of freshly ground nutmeg
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1 1/2 teaspoons mellow white miso
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1 tablespoon lemon juice
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1/4 teaspoon ground black pepper
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2 tablespoons finely chopped shallot
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2 tablespoons chopped fresh parsley
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