Today I'm going to share a second recipe for making Vegan Ricotta cheese. You can find my first recipe for Crumbly Skillet Ricotta here. This Almond Tofu Ricotta is much creamier - it has a whipped texture that is ideal for spreading on sandwiches or pizza. It's also super simple and it will stay fresh for a handful of days in your refrigerator! Just a head's up...this recipe does require a food processor to achieve it's fluffy, whipped texture. Step 1: Add 1/4 cup of slivered almonds to your food processor and run it until you have tiny almond crumbles.
Step 2: Add 1 block of extra-firm tofu, drained and pressed for 20 minutes, to the crumbly almond mixture.
Step 3: Run your food processor until the almonds and tofu have combined and they take on a smooth texture.
Step 4: Add 1 Tbsp of Olive Oil, the zest of 1 lemon, the juice of 1 lemon, 4 minced garlic gloves, 1/4 cup of nutritional yeast, and a pinch of salt to your food processor and run it until everything combines.
Step 5: Transfer your ricotta to an air-tight container and store it in your refrigerator for up to 5 days!