Whipped Lemon Tofu Ricotta

Vegetarian

This works perfectly in stuffed shells, pasta bakes, or even as a spread. Simple, dairy-free, and ready in minutes.

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Ingredients

14 ounces firm tofu, drained and pressed (397 g)

Zest of 1 lemon

3 tablespoons lemon juice (about 1 lemon)

2 tablespoons olive oil

2 tablespoons nutritional yeast

1 teaspoon garlic powder

1/2 teaspoon salt, more or less to taste

1/8 teaspoon black pepper, more or less to taste

2 tablespoons fresh chives, chopped

Instructions

Start with firm tofu. Drain it and press it. The drier the tofu, the creamier this ricotta turns out.
Add the zest of one lemon and about three tablespoons of lemon juice. This is what gives it that tangy ricotta flavor. Next goes in two tablespoons of olive oil and two tablespoons of nutritional yeast. The olive oil adds richness, and the nutritional yeast gives it that subtle cheesy depth.
stir in about two tablespoons of freshly chopped chives for a little freshness.
Season with one teaspoon of garlic powder, half a teaspoon of salt, and a little black pepper. You can always adjust later.”
Add the Tofu and Blend everything until completely smooth. Scrape down the sides if you need to.