Vegan Ricotta

Description:

Quick and easy vegan ricotta from tofu! Very good in lasagna or on other saucy pasta.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 2 cloves of garlic, minced
• 1 block extra firm tofu (350g)
• 1/4 cup fresh lemon juice
• 2 tbsp nutritional yeast
• 1 tbsp white miso paste
• 1/2 tsp salt

Steps:

1. Heat oil in a skillet over med-high heat and add onion and garlic, Sauteing until translucent and starting to brown.
2. Break up you tofu and add to a food processor with remaining ingredients. Process until smooth, scraping the sides as needed.
3. If it's too think you can add water 1 tbsp at a time.
4. Store in the fridge for up to 5 days, or the freezer for about 3 months.