This recipe for vegan ricotta cheese might make you a little skeptical, but you'll find it is the perfect substitute for regular ricotta in anything from lasagna to stuffed shells. It even makes a great pizza topping. Try this out sometime and you'll find yourself fooling everyone - even your Italian grandmother!
Vegan Ricotta Cheese
(Makes 2 cups)
8 ounces firm tofu, crumbled into tiny pieces
1 8-ounce container of vegan cream cheese, softened (Try Tofutti's Better than Cream Cheese!)
1 tablespoon lemon juice
2 tablespoons nutritional yeast
1 teaspoon dried parsley
1 teaspoon salt
1) In a medium bowl, stir together tofu and cream cheese with a whisk until well combined.
2) Add lemon juice, nutritional yeast, parsley, and salt. Refrigerate overnight before using for best results.