Vegan Ricotta Cheese

A vegan ricotta cheese. Can be used in place of regular ricotta cheese. Great to dress a pita pocket or salad, lasagna or stuffed manicotti noodles.

Servings:8. Per Serving (1/4 Cup): 74 Calories, 5.25g Fat, 3.60g Carbohydrates, 4.25g Protein, 1.25g Fiber, 1.75g Sugar.

Place almonds, almond milk, red wine vinegar, lemon juice, sugar, salt, onion powder and pepper into a blender and blend until smooth. Do not put the tofu in the blender!

In a small mixing bowl place the lightly pressed tofu and smash it with a fork until it is completely broken up, not smooth but not too lumpy. Then add the almond mixture from the blender and mix that with it. Use immediately or store in a container in the fridge for up to 4 days.

Want to know what others thought about this recipe? Would you like to comment on this recipe? Go to the Vegan Ricotta Cheese blog entry.