Vegan Pesto and Tofu Ricotta

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

Recipe by AlexisDifficulty: Easy
Servings

4

servings
Prep time

10

minutes

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

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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