Vegan Ricotta

Yield: 3 cups


  • 1 tbs olive oil
  • 1 large onion, roughly chopped
  • 3 garlic cloves
  • 1 (14-ounce) package extra-firm tofu, drained well
  • 2 tbs lemon juice
  • 2 tsp sea salt
  • 1½ tsp freshly ground black pepper
  • 3 tbs (approx. 8-10 leaves) fresh basil


  1. In a large skillet, heat the oil over medium heat and sauté the onion until soft. Remove from heat.
  2. In a food processor, combine the onion, garlic, tofu, lemon juice, salt, pepper and basil.
  3. Pulse until the ingredients are just combined, but the mixture still has some texture.
  4. Add seasoning to taste.

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