This guest post is by my friend Heather Wilkinson Rojo, genealogist and author of the Nutfield Genealogy blog. Heather’s recipe for tofu-based ricotta has fooled even the most discerning of guests.
Dairy Free Ricotta Cheese
1 14 oz pkg of extra firm tofu, drained
2 tbsps nutritional yeast (Brewer’s Yeast flakes) (adds the “cheese” flavor)
Cut the tofu into four or five pieces and put into a food processor with the nutritional yeast. Use the pulse button until the tofu just crumbles. Now you have “ricotta cheese”.
To use as a layer in lasagna or a stuffing for ravioli, manicotti or shells add the following:
1 tsp ground nutmeg
1 thawed, drained pkg of frozen spinach
To use in cannoli add the following and chill before filling cannoli shells:
1 cup confectioners’ sugar
2 tbsp orange peel or lemon peel or vanilla
½ tsp ground cinnamon
Optional chocolate chips
Tofu Ricotta is lower in calories, sodium and fat than dairy ricotta cheese.