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 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
