• 1 box Mori-Nu silken tofu
• 1 lb firm, fresh tofu
• 1/4 cup olive oil
• 1 Tb chopped garlic
• 2 Tb nutritional yeast
• 1 Tb salt
• 1 tsp pepper
• 2 Tb herbs (basil, parsley, oregano, etc)
• ¼ cup lemon juice

Directions:

Puree in a food processor with the “s” blade, but not too well—ricotta has a little bit of texture, it’s not completely smooth. You can also make in a bowl with a potato masher. Taste and adjust seasonings to your own personal tastes. Bake in a lasagna or on polenta.

Comments (1)

	1. 04-03-2008 17:22
	I used this in a lasagna and it was great! If I didn't tell, you wouldn't know the lasagna was dairy free. The texture is perfect and the taste is close. I used a potato masher to get the desired texture. Guest

S.Rhoades

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