Vegan Ricotta

Ingredients:

400 grams firm tofu, drained and crumbled
2 tbsp tahin
3 tbsp nutritional yeast
1 1/2 tsp white miso paste
3 cloves garlic minced
1 tbsp fresh lemon juice
1/2 small shallot chopped fine
1 tbsp fresh flat parsley leaves chopped fine
fresh black pepper to taste

Preparation:

Start by draining the tofu in a colander, leave for 30 minutes and press a couple of times to really squeeze out the liquid. Crumble by hand while still in the colander. Mix all the other ingredients in a separate bowl.

Stir through and then mix in the tofu. Use the back of a tablespoon to mix everything thoroughly. Taste and adjust seasoning if needed. Transfer into a container with lid and place in the fridge. It will hold up to ten days.

Enjoy!