Vegan Tofu Ricotta
Learn how to make vegan tofu ricotta in minutes. Quick, healthy, and delicious dairy-free recipe perfect for pasta, dips, and more.
Ingredients
- 1 block 14 oz firm tofu, pressed and crumbled
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon garlic powder
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1-2 tablespoons water or unsweetened plant-based milk optional, for texture
Optional add-ins:
- 1 tablespoon olive oil for a richer flavor
- 2 tablespoons fresh herbs basil, parsley, or dill
Instructions
- Press the tofu by draining it and removing excess water. Press the tofu using a tofu press, or wrap it in a clean towel and place a heavy object on top to remove excess moisture. Let it sit for 15-20 minutes.
- Crumble the pressed tofu into a food processor. Add the nutritional yeast, lemon juice, garlic powder, salt, and black pepper.
- Blend the ingredients until the mixture reaches a ricotta-like texture. If it’s too dry, add 1-2 tablespoons of water or plant-based milk and blend again until smooth but slightly crumbly.
- Taste the ricotta and adjust the seasonings as needed. Add more lemon juice for tanginess, nutritional yeast for cheesiness, or salt for extra flavor.
- Transfer the ricotta to a bowl and use it immediately, or store it in an airtight container in the refrigerator for up to 5 days.
Notes
- For a smoother texture, you can use silken tofu instead of firm tofu. However, note that it may not hold up as well in baked dishes.
- Adding olive oil enhances the richness, but it’s optional if you prefer a lower-fat version.
- Customize the ricotta with fresh herbs or sun-dried tomatoes for extra flavor.