This recipe was adapted from the recipe for Tofu “Ricotta” Cheese recipe by The Wannabe Chef. Use it just as you would use dairy ricotta cheese. We recommend using it for Vegan Stuffed Shells.
- 2 pounds firm tofu, drained and crumbled
- 1 cup nondairy cream cheese
- 1 tablespoon tahini
- 1/2 cup nutritional yeast
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons chopped fresh basil
- Salt and freshly ground black pepper
Mix the tofu, nondairy cream cheese, tahini, nutritional yeast, lemon juice, and basil in a large bowl. It’s easier (and more fun!) to do this with your hands. It should be have a texture and consistency resembing ricotta cheese.
Season with salt and pepper to taste and keep refrigerated until ready to use.