Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.
- 1 (14-ounce) block extra firm tofu, drained and crumbled
- 1 1/2 tablespoons tahini
- 2 cloves garlic, finely chopped
- 3 tablespoons nutritional yeast
- Pinch of freshly ground nutmeg
- 1/2 tablespoon mellow white miso
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
In a medium bowl, mash all ingredients together with the back of a spoon until well combined.