Tofu Ricotta
Ingredients
- 1x 450g block of firm tofu (drained)
- 2 Tbsp of nutritional yeast (add more for a stronger cheesy flavour)
- Juice of 1 lemon
- 1/2 tsp sea salt (optional; avoid for under 12 months)
- 2 Tbsp water (to help it blend if needed or to make smoother if you prefer)
Instructions
- Add all ingredients to a blender and blend until smooth.
- Store in the fridge for up to 5 days
Notes
Serve however you like - we love it on toast, stirred through pasta, or even straight from the spoon.