Ingredients

• 2-4 flatbreads or 1 pre-baked pizza crust
• 1 cup cherry tomatoes, halved
• 1/3 cup basil leaves

For the tofu ricotta:

• 8 oz firm tofu
• 1 tablespoon olive oil
• 1 tablespoon non-dairy milk
• 1.5 teaspoons white miso paste
• 2 tablespoons nutritional yeast
• 1 clove garlic, finely minced

For the Alfredo sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, finely minced
• 2 tablespoons flour (all purpose or any gluten free flour)
• 1/2 cup warm cashew or almond milk
• 2 tablespoons nutritional yeast
• 1/4 teaspoon salt

Directions

1. Preheat the oven to 375 F.
2. In a mixing bowl, combine all of the ingredients for the tofu ricotta. Mash with a fork until the tofu is completely mashed. Let sit for at least 15 minutes, or cover and refrigerate until ready to use.
3. To make the Alfredo, in a small sauce pot, hear the oil over medium heat. Sauté the garlic in the oil for one minute, and add the flour to form a paste. Whisk in warm cashew milk, stirring quickly to avoid clumps. Let simmer on medium for several minutes to thinken. Stir in the nutritional yeast and salt. Turn off the heat.
4. Chop half of the basil leaves. Set aside the whole leaves.
5. Top the flatbreads with Alfredo sauce, tomatoes, chopped basil, and dollops of tofu ricotta.
6. Bake in the oven on a parchment lined baking sheet (or directly on the oven rack for a crispy crust) for 8-10 minutes. Carefully remove from the oven and top with the whole basil leaves.
7. Serve hot!