Tuesday, December 20, 2016

Vegan Ricotta

Yield: 3 cups (enough for a large lasagna)

2 cups macadamia nuts (or almonds, or 16-ounce block extra firm tofu)*
2 tbsp nutritional yeast
1/2 cup fresh basil, finely chopped
2 tsp dried oregano
1 lemon, juiced
1 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1/2 cup water, plus more as needed (reduce if using tofu as it requires less)

1. Add macadamia nuts to a food processor or blender. Pulse until a fine meal is reached, scraping down sides as needed. 
2. Add all remaining ingredients and mix until well combined.

*If using almonds, soak overnight in cold water (or in hot water for 1 hour). Drain thoroughly before using.
*If using tofu, make sure it is firm. Drain and press dry for 10 minutes before using. Might require additional nutritional yeast, basil, and salt.


No comments:

Post a Comment