-
-
My review
Vegan Ricotta
1
chyena
"Tofu substitute for ricotta in lasagna dish."
Added to shopping list.
Go to shopping list.
Ingredients
10 m servings 63Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} PrintNutrition Facts
Share
Explore more
Reviews
Read all reviews 1113 Ratings
-
-
-
-
-
Most helpful positive review
2/6/2015
My mom and sisters are vegan, I use this recipe for lasagna and stuffed shells. Its so good!!!
Most helpful
Most positive
Least positive
Newest
2/6/2015
My mom and sisters are vegan, I use this recipe for lasagna and stuffed shells. Its so good!!!
12/16/2013
I made this for some friends who are vegan and added it to a polenta dish...very good :)
10/25/2015
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!
4/16/2015
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.
6/29/2019
This worked out just as I hoped. I had frozen silken tofu on hand and used that. It worked perfectly for me. My husband was craving lasagna and since I have sensitivities to dairy, we just do...
12/26/2018
This is FANTASTIC!!!!! My vegan daughter was coming for Christmas. A new twist for me! I doubled this recipe to use in zucchini lasagna. It was sooooooooooooooo good! My daughter raved about ...
8/18/2018
I made this exactly as described and used it in a lasagna recipe. Perfect!