Vegan Tofu Ricotta (7-Ingredients)

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 14 oz block extra firm tofu, pressed for 10 to 15 minutes

½ cup white beans (120g)

3 tbsp nutritional yeast

½ lemon, juiced (25g)

1 tbsp miso paste (20g)

2 tbsp tahini (32g)

4 large garlic cloves garlic cloves (12g // roasted or raw)

1 tsp salt

Directions at okonomikitchen.com

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