Description
Enjoy this proven to be the most reliable vegan ricotta recipe, never disappointing and pleasing omnivores and vegans alike.
Ingredients
1 -15oz can white beans (1 3/4 cup)
1 block extra firm tofu (12oz)
1 tsp lemon zest
Juice of 1 lemon
1 tbsp nutritional yeast
1 tsp kosher salt or black salt
1 tbsp olive oil
1 tbsp dried herbs
2 garlic cloves
Directions
Place all ingredients in a food processor fitted with an s blade. Process until well blended, about 1 - 2 min. Use immediately or store leftovers in a sealed container in the fridge up to a week.
Enjoy!
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