Wednesday, January 18, 2012

Vegan Ricotta Cheese

I made some vegan lasagna the other day and I couldn't believe how much this tasted like the real thing. I am really getting into nutritional yeast. It's got tons of protein and B12 and it has a great flavor to cook with so I've been sneaking it into everything. At first I was a little surprised at how much it costs but it really last a long time. This worked great in my lasagna. I'm sure you'll find it taste too.

Vegan Ricotta Cheese

1 block tofu
2 tsp lemon juice
1 clove garlic
1/4 tsp salt
black pepper
olive oil
1/4 c nutritional yeast

Mash up the tofu with a fork till it's a ricotta consistency. Mix with other ingredients and chill.


  1. Hi!

    May I know which amounts (for olive oil, basil and black pepper) to the recipe?


  2. That's a great question! You want to add just enough oil till its the right consistency, probably around a tablespoon. As for the pepper and basil its according to taste so I'd just add a pinch of each till it's to your liking. I hope that helps! Let me know how it turns out!