This is my favorite ricotta to use for lasagna or stuffed shells
✓ 1 (14-ounce) package extra firm tofu. Drain and Press tofu for 15 minutes
✓ 1 can chickpeas, drained but do not rinse
✓ 1⁄2 cup nutritional yeast
✓ 2 tablespoons unseasoned rice vinegar
✓ 2 teaspoons dried basil
✓ 1 teaspoon garlic powder
✓ 1⁄2 teaspoon salt
Instructions
Place all ingredients into a food processor, pulse until well mixed. You want a creamy cheesy consistency. The flavor gets richer when you make this the night before and refrigerate.
