Vegan Tofu Ricotta
Ingredients
1 block extra-firm tofu , drained.
2 1/2-3 tbsp lemon juice
1 tbsp olive oil
3 tbsp nutritional yeast
1 tbsp white miso
3-4 cloves of garlic , minced.
1 tbsp dried basil
Salt and pepper to taste.
Directions
Break the tofu into the food processor and add all the remaining ingredients. Blend until you reach your desired consistency and season more according to your taste.
Enjoy alone with crackers, in a pasta dish, or however you'd like. Store unused ricotta in an airtight container in the fridge for up to 5 days.