Creamy Vegan Ricotta
1 package (14-16 ounces) firm tofu (not silken)
About 1/4 cup unsweetened plain nondairy milk (optional, as needed)
1/2 teaspoon garlic powder or 2 peeled garlic cloves
2 tablespoons lemon juice
½ teaspoon salt (or to taste)
2 tablespoons minced fresh basil
Blend all ingredients (except basil) until smooth and creamy, only adding nondairy milk if/as needed, depending on the firmness of the tofu. Stir in the chopped basil.
I used this style of tofu for this recipe, and I didn't need to add any liquid. If you use a super firm tofu you'll need to add some liquid to achieve a smooth consistency.
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