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Tofu Ricotta (Vegan, Gluten-Free, Nut-Free)

Posted on by Alisa Fleming in Cheese Subs with 1 Comment
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Another dairy free favorite from Chef Alex Bury

Ingredients:

  • 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.

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Go Dairy Free Cookbook - Dairy-Free Recipes, Guide and More
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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

One Comment

  1. Red Pepper and Artichoke Strudel | justinececileMarch 6, 2013 at 7:50 pmReply

    [...] for my tofu “cottage cheese” – sort of; I grabbed a basic recipe for Tofu Ricotta from “Go Dairy Free” and added Pesto to [...]

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