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My review
Vegan Ricotta
chyena
"Tofu substitute for ricotta in lasagna dish."
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Ingredients
10 m servings 63 calsOriginal recipe yields 8 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 63 calories; 4.4 g fat; 2.1 g carbohydrates; 4.8 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition
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Read all reviews 89 Ratings
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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!!!
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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.
9/23/2017
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!
9/4/2016
Very good! I made this as an ingredient to make a dairy free lasagne and it turned out great.