*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was my first time making a vegan lasagna and I used this recipe for the 'ricotta' portion. The only change I did was add 1/2 cup of nutritional yeast into the mixture to punch up the 'cheese' taste. All in all, I liked the flavor and I will definitely make it again!
STUFFED SHELLS. SO GOOD! MADE IT TWICE NOW. THE GUESTS LIKED IT TOO! ONE REVIEW SAID YOU COULD DO VINEGAR INSTEAD OF LEMON SO I DID. AND FORGOT THE NOOCH BOTH TIMES. ADDED 2C SAUTÉED SPINACH TO CHEESE MIXTURE BOTH TIMES. PERFECT!
This worked beautifully in a homemade lasagna. Works well with substitutions too! I also added about a tablespoon of whey powder for a more full/convincing dairy taste. My boyfriend thought it was cheese! win!:) UPDATE: I actually prefer this using vinegar instead of the lemon juice. Also nutritional yeast pretty much makes everything better.;)
This was perfect! I added it in a vegan lasagna and I wouldn't have known it wasn't real cheese. I made sure to drain my tofu first and I also added quite a bit of chopped parsley. I can't wait to try this stuff in other recipes. Stuffed shells maybe?