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DIY Vegan Ricotta

Here it is! The post you have been waiting for (hehe)…the continuation of the stuffed shells…the DIY Vegan Ricotta.

I thought, before I found this recipe, that vegan ricotta would be VERY hard to make. I used the store-bought kind, but I knew that it was possible to make it at home.

And it turns out – its pretty easy too!

DIY Vegan Stuffed Shells

DIY Vegan Ricotta:

Adapted from Jenna on PBS – I changed som of the amounts and left out the spinach – because I completely forgot about it until later as I was falling asleep.

8 ounces of firm tofu (half a block) drained and pressed – just a side note, I use sprouted tofu as it is easier to digest

1 tsp oregano

1 tbsp nutritional yeast

1 tsp garlic powder

sea salt to taste

Place all ingredients in a blender. Blend until ricotta consistency (not smooth).

That’s it!! And it is oh-so-good!

Have a wonderful, happy, and healthy weekend 🙂

Peace and love,

Jessi

 

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