BASIL SOY RICOTTA
(Adapted from Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro, by Makini Howell)
PREP: 10 minutes
YIELD: 2 ½ cups
- 1 (14- to 16-ounce) package Firm silken tofu, drained
- ½ tsp. Garlic, chopped
- 1 tsp. Sea salt
- 1 tsp. Ground pepper
- ¼ cup Olive oil
- 2 tsp. Evaporated cane juice
- 2 ½ Tbsp. Lemon juice (from 1 medium lemon)
- 2 Tbsp. Basil, chopped (about 5 large leaves)
INSTRUCTIONS:
-
Place four, basil, garlic, salt, pepper, oil, cane juice, and lemon juice (to taste) in a blender, high-speed blender or mini-prep food processor.
-
Pulse on blender for 3-5 minutes, until the mixture is smooth.
-
Add fresh basil and continue blending until thoroughly incorporated and the mixture is creamy, about 15-20 seconds.
-
Keep refrigerated for up to 7 days.
