Ingredients

• For the Vegan Pesto;

• 2 garlic cloves
  

• 1 tsp Crushed red pepper

• 1 Cup fresh basil

• 1/2 Cup olive or avocado oil

• 1/4 Cup pine nuts

• 1/4 Nutritional Yeast or Vegan Parm

• 1 Tbl Fresh Lemon Juice

• Salt & Pepper to taste

• For the Tofu Ricotta

• 1 Block Firm Tofu, Pressed well

• 1 Tbl Lemon juice

• 1 tsp Lemon Zest
  

• 1/4 Cup Sunflower seeds

• 2 Garlic Cloves

• 1/4 Nutritional Yeast
  

• 1 Tbl Olive oil

• Salt and Crushed Red Pepper to taste