Herb Vegan Ricotta


16 ozs Tofu (medium firm, drained)

2 tsps Miso Paste

2 tbsps. Nutritional Yeast

2 tbsps. Apple Cider Vinegar

1 tbsp. Chives (chopped)

2 tbsps. Basil Leaves (chopped)

1/2 tsp Sea Salt


  1. In a mixing bowl, mash the tofu and miso paste together with a fork until crumbly and wet. Gently fold in the remaining ingredients.

  2. Adjust the seasoning to your desired preference and enjoy!

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