Suzannah Gerber

Cauliflower Ricotta

Preparation info
  • Makes approximately

    2½ cups

    • Difficulty

      Easy

Appears in
Plant-Based Gourmet
Plant-Based Gourmet

By Suzannah Gerber

Published 2021

  • About

Ingredients

  • ½ head cauliflower, chopped (omit any greens)
  • 3 tablespoons nutritional yeast
  • 1

Method

  1. Combine all ingredients in a food processor and pulse gently until the desired texture is reached, adding more Basic Broth if you prefer a ricotta with more moisture.
  2. Store in an airtight container in the fridge. Keeps for up to 2 weeks.