"Simply drain the water from the block of tofu and press. Then add it and all of the ricotta ingredients EXCEPT THE SPINACH to a blender and process until nice and smooth. Once the ricotta is blended, place it in a mixing bowl and add previously frozen spinach that has been defrosted and drained. You'll need to squeeze out all the excess water by placing it in paper towels and squeezing it over a bowl or sink."
"Check out this vegan version of ricotta cheese! In this recipe we use tofu to veganize this popular Italian cheese and it is unbelievably good! It is also so easy to make and can be used for anything from vegan lasagnas, to spreads, or as a topping for your yummy homemade vegan pizza, or on your favorite vegan pasta. How to make Tofu Ricotta Ingredients:"
A vegan ricotta is made by blending pressed firm tofu with raw cashews or white beans, garlic, almond milk, nutritional yeast, Italian seasoning, and fresh basil until smooth. Frozen chopped spinach is thawed, thoroughly drained and squeezed to remove excess water before mixing into the blended ricotta. Thorough stirring is required to fully incorporate the spinach into the ricotta. The mixture can be chilled briefly before use. The ricotta works as a filling for lasagna, a spread, a pizza topping, or mixed into pasta. The ricotta stores refrigerated up to five days or frozen up to three months; thaw in the fridge and stir before serving.
Read at Alternative Medicine Magazine
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