🚫🥜Savory Nut-Free Ricotta🥜🚫

For all of those who happen to be allergic to nuts, this one’s for you! I’ve got a few Ricotta recipes up my sleeve, but this particularly I just couldn’t wait to share with you all because I intend on using it for dinner tonight and it came out oh-so beautifully.

It is a yucky, rainy day (my personal favorite) and I was trying to come up with a creative and comforting warm dinner for my hubby & I... and I thought... I’m definitely going to need some Ricotta.

Once upon a time, I could afford Kite Hill’s $10 Ricotta... but we’re in a Pandemic and that feels like an irresponsible purchase in my house, especially when I can make it myself.

I have tried looking up recipes in the past for Ricotta, but I haven’t found a versatile enough recipe that brought the (for loss of a better word) fatty flavor while maintaining cheesiness. I think I have achieved just that!

For this recipe, you will need:

14oz Firm or Super Firm tofu, drained and squeezed. You don’t have to freeze the tofu for this recipe. 2&1/2 Tbsp of Nutritional Yeast

1 Tbsp of Lemon Juice

1 Tsp of Olive Oil (for the FAT)

1 Tsp of Chopped Garlic

1 Tsp of Soy Milk

1/2 Tsp of Sea Salt

1/2 Tsp of Onion Powder

If you are planning to use the ricotta in a raw setting, you can toast the garlic a bit on the stove to give it some color. If you are planning to use the ricotta in a dish and are going to be cooking it or adding to a sauce, etc. you can leave the garlic raw.

Add your tofu to a food processor or blender and hit it a few times to break it down. Add your dry ingredients and break it down again. Now add the lemon juice and soy milk. Hit it with the quickness again. Finally, add your olive oil and blend until creamy. Allow it to rest for about five minutes, and then put it on literally everything.

Enjoy!