Ingredients
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 1/2 teaspoons mellow white miso
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh parsley
Description
Use This Vegan Ricotta As A Substitute For The Traditional Dairy Version When You Make Lasagna, Pizza Or Stuffed Shells And Manicotti.
Wholefoods
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