Vegan Tofu Ricotta

A simple but very useful recipe to have on hand. Great for pasta, pizza and crostini.

Ingredients

300g firm tofu, drained

10g nutritional yeast (approx. ¼ cup yeast flakes)

1 tablespoon cider vinegar

½ teaspoon salt (or garlic salt)

½ teaspoon dried basil

½ teaspoon dried oregano

Instructions

1. Put all the ingredients in a large bowl and mash with a potato masher. I like the slightly coarse texture this gives; if you want a smoother texture you could blend or pulse in a food processor.