Vegan pesto is easy to make and goes great with homemade vegan ricotta for almost any dish! Add this to vegan chicken and pasta, my vegan gnocchi zoodles or just a salad.
Vegan Pesto and Tofu Ricotta
Difficulty: EasyServings
4
servingsPrep time
10
minutesIngredients
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
Directions
- Add all pesto ingredients to a food processor and blend
- Store in fridge 5-7 Days (Oil may solidify)
- For the Tofu Ricotta
- Add sunflower seeds, garlic and pulse a few times
- Add the rest of the ingredients and process until you get the consistency you like!
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