This delectable vegan ricotta recipe is a plant-based twist on a classic favorite and made with simple, wholesome ingredients

A blend of extra-firm tofu, nutritional yeast, olive oil, salt, garlic, mellow white miso, and fresh lemon juice, creating a creamy plant-based delight.

Crumbled the tofu, miso, olive oil, nutritional yeast, garlic, salt, pepper, and lemon juice in a food processor or blender 

blend the mixture until creamy, stopping to scrape down the sides as needed. Add salt and pepper to taste

Keep the vegan ricotta refrigerated for up to 2-3 days before using it in your desired recipes.