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Whipped Tofu Basil Ricotta

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Servings: 2 cups
Ingredients Method

Ingredients
  

  • 1 pack extra firm tofu drained and pressed
  • 1/4 cup nutritional yeast
  • 1 tbsp olive oil
  • 2 clove garlic
  • 1 cup basil remove if not wanting herbs
  • generous pinch of salt
  • 1/4 cup plant based milk

Method
 

  1. Drain and press extra firm tofu gently. Crumble the tofu into a blender then add nutritional eyast, olive oil, garlic, basil, salt, and half of the milk (reserve the reamining half to add in later). Blend for 30 seconds
  2. Scrape down the sides of the blender then add reamining milk in little splashes at a time. Pause consistently while blending to scrape down sides.
  3. Once ricotta has reached a fluffy, thick consistency, add it to desired dish or store in a jar/tupperware. Stores up to 5 days in the fridge