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This is my favorite ricotta recipe. I sometimes add spinach, kale or arugula to half of the recipe for added color and nutrition in the final dish. It's delicious in any stuffed pasta or lasagna, as well as on homemade pizza, bagel topping, or served as a dip.


1 block of extra firm tofu drained

Juice of 1/2 lemon

1/2 cup nutritional yeast

Fresh basil and parsley to taste - or dried

1 teaspoon Italian seasoning

1 teaspoon onion powder

1 teaspoon garlic powder / and or 2 cloves minced garlic

3-4 tablespoons olive oil

1 teaspoon miso paste or braggs liquid aminos

salt and pepper to taste


Mix all ingredients in a food processor until ricotta like consistency. Adding a little more oil if necessary. Enjoy!!! XO

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