Spinach Almond Tofu Ricotta

Just another spin on tofu ricotta. Because we clearly love cheese alternatives. This time we made it with almonds and spinach – hence the name. Super creamy and super delicious, it makes nomz lasagna, stuffed shells, or spanakopita*! (Makes about 15 oz)


1 block extra firm tofu
3-4 garlic cloves
Β½ cup sliced almonds
1 cup chopped spinach
1 tbsp lemon juice
1 tbsp olive oil
Β½ cup nooch**
ΒΌ tsp salt

Mince garlic and chop spinach. Drain tofu and squeeze out excess water with your hands.

In a food processor, combine the tofu (break it in chunks), almonds, spinach, lemon juice, oil, and spices until smooth.

Store in the fridge until you’re ready to use – can be made a day in advance.

Notes:
*View our recipe for Mini Vegan Spanakopita Pies here.
**Read more about nooch in the notes here. If you want a cheesier taste add more nooch to your liking!

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