I wanted to make some vegan lasagna for my Christmas dinner and this recipe is the perfect consistency of ricotta cheese (from what I recall. I rarely ate it to begin with.) You can adjust ingredients to your taste as the recipe is easily adaptable.

• 1 14oz pkg extra firm tofu
• juice of 1/2 -1 lemon
• 4TB nutritional yeast
• basil, oregano to taste

1. Make sure you fully drain and press out the liquid from the tofu. I placed the block in a fine mesh strainer and placed that over a bowl, then covered the tofu with a paper towel and pressed out a lot of liquid, more so than just draining the water out of the package.
2. Transfer tofu to bowl and mash up with a fork.
3. Add lemon juice, nutritional yeast and seasonings. I don’t think you need salt because the nutritional yeast is salty enough, but, that’s up to you!
4. Mix until combined. You’re done!

I really love this “cheese” and I would even eat it on crackers as a cheese dip.

Next up: add this to the lasagna!