Versatile plant based Ricotta!

Lasagna, stuffed shells, pizza etc. The possibilites are endless with a good plant based ricotta. Try out this recipe and see for your self how amazing Pumfu is as a Ricotta!

Ingredients

• 1 Block Pumfu
• 4 cups Spinach
• 3-4 TBSP Nutritional Yeast
• 1 tsp granulated onion
• 2 tsp granulated garlic
• 1 TBSP Basil, dried
• 1 tsp Salt
• ½ cup Olive Oil

Instructions

• Roughly chop spinach and sauté in 2 TBL olive oil and salt and pepper to taste. Cook over medium heat until spinach has wilted. Can substitute with 1 12-oz bag of frozen spinach that has been drained with all the water squeezed out
• Crumble Pumfu into medium size bowl. Add spices, nutritional yeast and oil. Mix well. Fold in spinach. Will keep up to 7 days in refrigerator or you can freeze for later use