Makes about 2½ cups

Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.

Ingredients

1 (14-ounce) block extra firm tofu, drained and crumbled 
1 1/2 tablespoons tahini 
2 cloves garlic, finely chopped 
3 tablespoons nutritional yeast 
Pinch of freshly ground nutmeg 
1 1/2 teaspoons mellow white miso 
1 tablespoon lemon juice 
1/4 teaspoon ground black pepper 
2 tablespoons finely chopped shallot 
2 tablespoons chopped fresh parsley

Method

In a medium bowl, mash all ingredients together with the back of a spoon until well combined.

The nutrition analysis is based on 1/2 cup portion which counts as 2 proteins on the exchange system.