Classic tasting ricotta made with tofu. Add spinach for healthy spinach ricotta!
Add 2 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp salt, a clove of garlic, and a handful of basil. (Omit the garlic and basil if you are using the ricotta for a sweet dish).
Blend well for 2 minutes in a food processor. Add a splash of soy milk if needed to thin out the ricotta to a smooth spreadable texture.
Use as you would ricotta in your favorite recipes like stuffed shells, lasagna, ravioli, and more.
Thaw the frozen spinach then put it in a colander, press out the water and then add it to the ricotta. Stir the spinach in with a spoon if you want it to stay in bigger pieces or add the spinach to the food processor and blend if you want it more hidden in the ricotta.