Dairy Free Ricotta
With only a few household ingredients you can make flavorful Dairy Free Ricotta, just as creamy and indulgent as the real thing. Use this in lasagna, stuffed shells, eggplant rollatini, and more.
Yield: 3 cups
Calories: 77kcal
Equipment
- 1 food processor
Materials
- 14 oz soft tofu
- juice of ½ lemon
- 1 tbsp olive oil
- 3 garlic cloves
- 3 tbsp nutritional yeast
- 2 tsp dried Italian seasoning
- salt and pepper to taste
Instructions
- Remove the tofu from the packaging. Place on folded over paper towel and gently press more towels on top to remove moisture. Repeat with fresh paper towels. (Since you're using soft tofu, don't press too much).
- Tear the tofu into chunks and add to your processor. Add all other ingredients and process until smooth and creamy.
- Taste and add more salt and pepper if necessary.
- Scoop into a sealable container and refrigerate for at least 30 minutes before using.
Nutrition
Calories: 77kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 179mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg