Name: Vegan Tofu “Ricotta”
Total time: 10 min
Ingredients: 2 (16oz pkg) Silken Tofu; 2 Tbsp Fresh Garlic, minced; 1/3 Cup Nutritional Yeast; 1 1/2 Tbsp Apple Cider Vinegar; Salt/Pepper/Adobo to taste

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Vegan Tofu “Ricotta”

vegan ~ gluten-free ~ dairy-free ~ egg-free

Makes: about 4 Cups
Total Time: 10 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Vegan Tofu “Ricotta”

This recipe is so creamy and flavorful, and super quick. It is worth it to make your own! I came up with this Tofu Ricotta for these amazing Vegan Spinach & Ricotta Stuffed Shells that I made today. So good! The other day in the grocery store, I thought to myself…what haven’t I made in a while. Stuffed Shells!! It felt super random, but my next thought was that I literally have not made stuffed shells in years. I couldn’t believe it.

This ricotta recipe is so good. I prefer to use Silken Tofu rather than Extra Firm/Firm for this recipe as it definitely adds to the creaminess. You can play around with the seasoning. I used Salt/Pepper and Adobo. You can add Garlic Powder and Onion Powder if you don’t have Adobo. Feel free also to cut this recipe in half if you choose. This recipe yields about four cups. Since this is the last week, a couple of our kids are home from college. I prepared a large quantity of stuffed shells. These should last us a few days. Be sure to store any unused ricotta in the refrigerator for no more than a week. I hope you try this one ~ Enjoy!

**Check out Vegan Rescue on Instagram for a video of this Vegan Tofu Ricotta!

Ingredients:

2 (16oz pkg) Silken Tofu

2 Tbsp Fresh Garlic, minced

1/3 Cup Nutritional Yeast

1 1/2 Tbsp Apple Cider Vinegar

Salt/Pepper/Adobo to taste

Directions:

-In a small mixing bowl – combine all ingredients.

-I just use a large fork to mix together to combine.

-Enjoy!