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Photo of Vegan Ricotta by chyena

Vegan Ricotta

Rated as 4.67 out of 5 Stars
17 made it  |  8 reviews   |  1 photos
1

Recipe by:

"Tofu substitute for ricotta in lasagna dish."
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Ingredients

10 m servings 63
Original recipe yields 8 servings

Directions

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  1. Pulse tofu, olive oil, garlic powder, oregano, and basil together in a food processor until crumbly and evenly mixed.
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Nutrition Facts


Per Serving: 63 calories; 4.4 2.1 4.8 0 4 Full nutrition

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Reviews

Read all reviews 8
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  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

My mom and sisters are vegan, I use this recipe for lasagna and stuffed shells. Its so good!!!

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Most helpful critical review

It was alright.

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My mom and sisters are vegan, I use this recipe for lasagna and stuffed shells. Its so good!!!

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I made this for some friends who are vegan and added it to a polenta dish...very good :)

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It was alright.

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I love this recipe!! I used it in the vegan lasagna I made tonight and it was fantastic. I will be using it again very soon!

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I have make this plenty time it the best

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This worked really well! I used 2-3 T of extra virgin olive oil and my tofu package was 14 oz., but about 10-15 pulses and it looked like ricotta. Smells great, too.

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Are use this in place of ricotta to make vegan lasagna. It was so delicious! Even some of my meat eaters liked my vegan lasagna better!

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Very good! I made this as an ingredient to make a dairy free lasagne and it turned out great.

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