Pumfu Ricotta Spinach Filling

Pumfu Ricotta Spinach Filling

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!


  • 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


  • 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

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