Share this

Tempting Tofu Ricotta

This is my all-time favorite dairy-free ricotta recipe. Created by author Jo Stepaniak, other excellent cheese alternatives can be found in her cookbook, The Ultimate Uncheese Cookbook.

What you need:

  • 1-1/2 pounds firm tofu, crumbled
  • 1/4 cup fresh lemon juice
  • 2 teaspoons dried basil
  • 1 teaspoon sweetener of your choice
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic granules

What you do:

Combine all ingredients together and mash until the mixture has a fine, grainy texture like ricotta cheese. The cheese should be kept chilled and can be used for lasagna, pizza, or pasta.