Description
Creamy, tangy, and incredibly easy to make, this vegan tofu ricotta is the perfect dairy-free upgrade for pasta, lasagna, toast, and your favorite comfort foods. You’ll love how effortlessly it brings homemade cheesy goodness to every meal.
Ingredients
Scale
- 14 oz. (400 g) firm tofu, drained and pressed
- 2 tbsp. (30 ml) fresh lemon juice
- 2 tbsp. (30 ml) extra-virgin olive oil
- 3 tbsp. (15 g) nutritional yeast
- 1 small garlic clove, minced
- 1/2 tsp. (3 g) fine sea salt
- 1/4 tsp. (0.5 g) freshly ground black pepper
- 1 tbsp. (4 g) fresh parsley or basil, finely chopped
- 1–2 tbsp. (15–30 ml) unsweetened plant milk, optional
Instructions
- Drain the tofu and press it gently with a clean kitchen towel or paper towels for 10–15 minutes to remove excess moisture.
- Break the tofu into chunks and place them in a food processor.
- Add the lemon juice, olive oil, nutritional yeast, minced garlic, sea salt, and black pepper.
- Pulse several times until the tofu forms soft, crumbly curds. Scrape down the sides as needed.
- Add unsweetened plant milk a little at a time if you prefer a creamier consistency.
- Transfer the mixture to a bowl and gently fold in the chopped parsley or basil.
- Taste and adjust the seasonings with additional lemon juice, salt, or nutritional yeast as desired.
- Refrigerate for 15–30 minutes to allow the flavors to blend, or serve immediately.
- Use your homemade tofu ricotta in lasagna, stuffed shells, pasta, sandwiches, or on toast.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 25
- Cuisine: amircain