I always get extremely excited when non-vegan recipes can be made into indistinguishable or even better vegan recipes. I am amazed at how similar this recipe is to traditional ricotta from the texture, to the taste, to the way it bakes in with whatever recipe you use it in. It is recipes like this that make me wonder why more people can’t find it in them to eat at least a little more vegan.
I adapted this recipe from a recipe I found from Whole Foods, changing some of the ingredients, spices, and measurements to fit my taste preferences.
½ block of firm tofu, pressed and drained
1 garlic clove
¼ cup loosely packed fresh parsley
1 Tbsp. tahini
2 Tbsp. nutritional yeast
2 ½ tsp. yellow miso paste
½ tsp. onion powder
1½ Tbsp. fresh lemon juice
Salt* & pepper to taste
After pressing the tofu, cut up into cubes & set aside.
Place garlic in the food processor and pulse until minced. Add parsley and pulse until minced.
Add tofu, tahini sauce, nutritional yeast, miso paste, onion powder, and lemon juice and process until combined and has the texture of ricotta.
Taste mixture and adjust seasonings and add salt and pepper as needed.
This ricotta works well in baked ziti dishes & lasagna!
Makes approximately 1 ½ cups.
*Taste this recipe before you add any salt because the miso paste makes it very salty.