Return to Main Recipes Page/Return to Home Page

Ricotta Cheese, Substitute (P, TNT)
Source: Unknown
Serves: 4

1 pound firm tofu, pressed
2 tsp. lemon juice
2 tsp. olive oil
1 clove garlic, minced
1/4 tsp. salt
1/4 cup nutritional yeast flakes

In a large bowl, mush the tofu up with your hands, until it's crumbly.

Add lemon juice, garlic, salt and pepper. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2 to 5 minutes.

Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well. Use a fork now, because the oil will make it sticky. Cover and refrigerate until ready to use.

Poster's Notes:
My vegan boss suggested I try this. It seems to me it would work well in making fleishig lasagna or shells stuffed with beef or turkey Italian sausage. The version he gave me included other spices, but I omitted them in this recipe so that it would be easier for people to adapt it to their own use.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A