Nutritional Yeast

I finally purchased some nutritional yeast from the local health food store in the bulk section. I have to say I am quite impressed! I made a faux ricotta with fresh basil from my garden and it turned out quite tasty! I was so impressed with the cheesy flavor and texture it lent to the dish. I will definitely use it again. Here is the recipe I adapted from the cookbook, Vegan with a Vengeance by Isa Chandra Moskowitz.

Basil-Tofu Ricotta

12 ounces firm tofu, pressed (I prefer the shelf stable tofu, such as Mori-Nu)

2 teaspoons lemon juice

1/2 clove garlic, minced

1/4 teaspoon salt

dash of black pepper

ten leaves of fresh basil, finely chopped

2 teaspoons olive oil

1/4 cup nutritional yeast

I prefer to use a food processor:

Blend tofu until crumbled. Then add all other ingredients and blend until the consistency of ricotta cheese. Refrigerate. I used this as a topping on whole wheat pasta. You could also use this in stuffed shells or on pizza as the book recommends. I was so impressed with how yummy it tasted while being vegan and dairy-free. So good!!