RICOTTA CHEEZ

FOR PIZZA, CALZONES & PASTA
Makes 3 cups

1 lb. Firm (NOT silken) tofu (garlic & onion flavored if you like)
2 tsp. EACH dried parsley, dried basil & onion powder
1 tsp. garlic powder (NOT garlic salt)
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/8 tsp. nutmeg

Press tofu to remove excess moisture (place between two plates with heavy weight on top, such as rice milk, and let sit for 10 minutes), then drain.

Crumble tofu and combine with remaining ingredients. Refrigerate and use as you would ricotta cheese.

Return to Shemirah’s Dairy Substitute Recipes
Return to Shemirah’s Recipes

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