Quick and easy ricotta cheese

Prep time: 15 minutes

Makes up to 10 oz

Ingredients:

• 1/2 pound firm tofu strained
• 2 Tablespoons nutritional yeast
• 1 teaspoon garlic powder or 1 diced garlic clove
• 1 cup of fresh spinach (optional)
• 1/4 Teaspoon rosemary, oregano, and thyme (optional)
• 1/4 Teaspoon of salt (optional)

Tools:

• 1 small food processor or single-serve blender
• Measuring spoons and cups
• Storage container with lid

Instructions:

• Strain the tofu using a cheesecloth to remove all excess water
• Add all ingredients to a blender or small food processor
• Blend for 1 minute, until you achieve the look of ricotta cheese. Semi chunky and pasty.

Storage:

• Best used immediately, Place in refrigerator for 3-5 days in a sealed container. Add 1/8 tablespoons of lemon juice to retain freshness

Chef tip

It is important for the water in the tofu to be drained in order for the flavors of the seasonings to be completely absorbed. Best methods when using a cheesecloth. Double the cheesecloth to prevent tofu from breaking through the fabric. Or you can wrap the tofu in a paper towel, and place between two plates. Place a heavy weight on the top plate for 1 hour to remove water.