Given my Italian heritage, cheese was probably the hardest thing for me to “give up” when transitioning to a plant-based diet. Creamy, dreamy ricotta has always had my heart. In lasagnas, on top of pizzas, spread with olive oil on crusty bread… you name it, I ate it.
This recipe combines two methods I have seen to recreate ricotta in fully-vegan glory: (1) a tofu base; or (2) an almond base. I love the texture that combining the two creates because you get the richness of the almonds with the fluffiness of the whipped tofu. I’ve also added some garlic and fresh herbs to kick up the flavor.
Whip this up in your blender and give your lasagnas, pizzas and ciabattas a new partner in crime!
- Half of a 14 oz. block of tofu, chopped
- 1 cup blanched, slivered almonds
- 2 tbsp nutritional yeast
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh chives
- 1 large garlic clove
- 2 tbsp lemon juice
- 1-2 tbsp water
- Salt and pepper, to taste
- Place all ingredients in a high speed blender or food processor.
- Blend until smooth, scraping down sides to be sure that you get everything nice and smooth. This will take a bit longer in a food processor vs. a high speed blender, but be patient and you will be rewarded. Add salt and pepper to taste.
- Spread on bread, stir into pastas, or tuck into some lasagna. Store leftovers covered in the fridge. Leftovers will keep for up to 5-6 days.