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.
November 8, 2009
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.
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