Vegan Ricotta 


1 pack extra firm tofu
1 teaspoon light miso paste 
1/4 cup nutritional yeast
1 tablespoon Italian herbs (I used dried but fresh is best)
juice of 2 lemons
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons of sauerkraut water (water also works)


  1. Blend all ingredients until very smooth!

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