I hope you all enjoyed the vegan ricotta cheese recipe!! Some tips for this one is to just use your favorite type of tofu, yogurt and non-dairy milk. I always prefer to use ones that are unsweetened and not too flavored. I sound like Ina Garten (chef on TV in the US), but for this one in particular, if you do make your own soy or nut milk, it’s worth putting in since the flavor is richer and the texture is thicker!
Vegan Ricotta Cheese
14 oz extra firm tofu, pressed
1/4 cup unsweetened soy milk or non-dairy milk
1/4 cup + 2 tablespoons unsweetened non-dairy yogurt (I forgot about the 2 tablespoons in the video)
1 teaspoon lemon juice
1/4 teaspoon salt (more or less depending on taste)
1 teaspoon nutritional yeast