Low Fat Tofu Ricotta
Experience the perfect dairy-free and low-fat alternative with this creamy and nutritious Low Fat Tofu Ricotta recipe. Made with firm tofu, nutritional yeast, and a splash of lemon juice and apple cider vinegar, this recipe is a high-protein, plant-based twist on the classic cheese. Ready in just 10 minutes, it’s blended to a smooth, ricotta-like consistency and can be customized with fresh basil for a fragrant finish. Ideal for vegan lasagna, stuffed shells, or as a savory spread for crackers, this versatile tofu ricotta is guilt-free and packed with flavor. With simple ingredients and no cooking required, it’s the ultimate recipe for anyone seeking a healthier, dairy-free alternative — perfect for both weeknight meals and special occasions.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 14 ounces Firm tofu
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh basil leaves (optional, finely chopped)
- 2 tablespoons Unsweetened almond milk (or other plant-based milk)
Instructions
Drain the tofu and gently press it with paper towels or a clean kitchen towel to remove excess water.
Crumble the tofu into small pieces and place it in a food processor or blender.
Add the nutritional yeast, lemon juice, apple cider vinegar, garlic powder, salt, black pepper, and almond milk to the food processor.
Blend the mixture until smooth, pausing to scrape down the sides as needed. Adjust the texture by adding a little more almond milk if necessary, one teaspoon at a time, to achieve a ricotta-like consistency.
Taste the tofu ricotta and adjust the seasoning, adding more salt, pepper, or lemon juice as desired.
If using fresh basil, stir it into the ricotta by hand after blending for a burst of herby flavor.
Transfer the tofu ricotta to a bowl or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.
Use as desired in recipes like vegan lasagna, stuffed shells, pizza, or as a spread for crackers and bread. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.6 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
