Creamy Vegan Tofu Ricotta

Get ready for a topping that is so creamy and delicious you'll start finding excuses to make it every night of the week.

Ever since I went plant-based, I've been searching for ways to recreate my favorite home-cooked meals. Growing up in an Italian family, most events circulated around lasagna, baked ziti, gnocchi, anything and everything topped with mozzarella and ricotta. But these are my favorite meals! So through trial and tribulation I finally found a way to serve up my favorites all dairy-free.

Add this ricotta to lasagna, baked ziti, or just throw it on top of that frozen pizza you save for emergencies.

What you'll need

• 1 pack of extra-firm tofu

• The juice of 1/2 a lemon

• Fresh basil

• 1 clove of garlic

• Salt and pepper to taste

• Spinach (optional)

How to make it happen

• Add the tofu, lemon juice, and garlic to a blender or food processor and pulse until it's mixed through.

• For an extra boost of greens, add 1 cup of spinach (optional) along with basil, salt, pepper, and blend until smooth.

*Be sure not to over-blend as the consistency can become runny.

Add to your favorite meal and enjoy! Store your leftovers in the fridge for up to 3 days.