Italian food was a big part of my childhood. I remember my mom simmering sauce for hours, eating lots of spaghetti, ravioli, lasagna, stuffed shells, pizza and baked ziti. Ricotta is a big part of a lot of those dishes. While there are plenty of vegan cheeses on on the market right now, sometimes ricotta is the only thing that will work.
I originally made this recipe for a ricotta and roasted vegetable calzone -which was delicious- but since then I have put it on pizza, spread it on crusty bread and topped it with farmers market tomatoes and stirred it into pasta sauce to make baked ziti. The only thing I haven’t done with it that I think it would be perfect for is to make homemade ravioli. My sister is the ravioli making queen in my family so I think I’ll leave that test up to her.
I make this recipe in a bowl with a fork, but you can use a blender or food processor if you prefer. But to me, the less equipment I have to clean, the better.
What I love most about this recipe is I always have the ingredients to throw it together. It only takes a few minutes to add lots of flavor to so many meals. So whip this ricotta up and let me know how you how you use it!
- ½ Block Extra Firm Tofu
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Dried Oregano
- ½ teaspoon Dried Basil
- ¼ teaspoon Dried Thyme Leaves
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Lemon Juice
- 1 ½ tablespoon Extra Virgin Olive Oil
- Black Pepper
- Combine all ingredients into a medium sized bowl and mash with a fork until it is well combines and has the texture of ricotta. Use as desired.