A delightful and creamy tofu-based ricotta substitute perfect for enhancing your lasagna dishes.
Prepare the tofu by draining it and pressing it to remove excess water.
Pressing the tofu ensures a firmer texture and prevents the mixture from being too watery.
Add the tofu, garlic powder, oregano, basil, lemon juice, olive oil, and nutritional yeast to a blender.
Layer the ingredients in the blender to ensure even mixing.
Blend the mixture until smooth and creamy, scraping down the sides as needed.
Blend in short bursts to avoid overheating the blender.
Taste and adjust the seasoning if necessary, adding more herbs or lemon juice to your preference.
Taste frequently to achieve the perfect balance of flavors.
Use the tofu ricotta immediately in your lasagna or store it in the refrigerator for later use.
Letting the ricotta sit for a while allows the flavors to meld together.
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