vegan ricotta

This has been my go to vegan ricotta since becoming vegan (yikes, three years ago!). During the winter months when we are not enjoying a hearty soup or chili we are typically noshing on a big pan of lasagna over the weekend. This has proven to be the most reliable "ricotta" recipe for us, never disappointing and pleasing omnivores and vegans alike.

On Halloween, about 10 years ago I started a tradition of making a lasagna while rocking out to Oysterhead. There's something about a lasagna slowly cooking away during the day, filling the house with warm goodness before little witches and super heroes came knocking on the door looking for their treats that makes me all giddy. It brings me back to the Halloween nights growing up. The combination of cold chilly air rushing into the house with comforting smells of dinner cooking away reminds me of my Mom and how our house felt in the fall when I was younger- warm, cozy and comforting.

I love the fact that you can sneak in a whole can of beans into this recipe without anyone catching on or noticing. The beans add extra fiber and creaminess to the ricotta making it super filling. You can use any firm tofu you like- in the above photos I used an Organic Black Bean Firm Tofu, but also love using wild wood's extra firm sprouted tofu which gives the "ricotta" a thicker consistency. 

Use this tofu ricotta in place of any traditional recipe calling for ricotta: stuffed shells, lasagna, ravioli's and such.

Do you have a special Halloween tradition?
What do you pass out to your trick or treaters? We decided on mini bumble bars, vegan lollies & a bunch of little toys ; masks, bracelets, pencils and such!

Vegan Tofu Ricotta 
makes about 3 1/2 cups

you will need:
1 -15oz can white beans (1 3/4 cup)

1 block extra firm tofu  (12oz)

1 tsp lemon zest

Juice of 1 lemon 

1 tbsp nutritional yeast 

1 tsp kosher salt or black salt

1 tbsp olive oil 

1 tbsp dried herbs 

2 garlic cloves

assembly:
Place all ingredients in a food processor fitted with an s blade. Process until well blended, about 1 - 2 minutes. Use immediately or store leftovers in a sealed container in the fridge up to a week.

Enjoy!