Low Fat Vegan Ricotta
Creamy, flavorful, and entirely plant-based, this Low Fat Vegan Ricotta is a game-changer for dairy-free cooking! Crafted with firm tofu, unsweetened almond milk, and tangy lemon juice, this recipe delivers the perfect ricotta-like texture without the excess calories or animal products. Nutritional yeast adds a cheesy depth, while garlic powder and black pepper provide subtle savory notes. Ready in just 10 minutes with no cooking required, this versatile vegan ricotta is perfect for layering into lasagnas, spreading on toast, or dolloping over salads. Plus, it’s low-fat, packed with protein, and customizable with fresh basil for a fragrant garnish. Whether you’re vegan or simply seeking healthier alternatives, this quick and easy recipe is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz Firm tofu
- 2 tbsp Unsweetened almond milk
- 2 tbsp Nutritional yeast
- 1 tbsp Fresh lemon juice
- 1 tsp Apple cider vinegar
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Fresh basil (optional, for garnish)
Instructions
1. Drain and press the firm tofu to remove excess liquid. You can do this by wrapping the tofu in a clean kitchen towel, placing it on a plate, and setting a heavy object (like a skillet) on top for 10 minutes.
2. Crumble the pressed tofu into a food processor or blender.
3. Add the unsweetened almond milk, nutritional yeast, fresh lemon juice, apple cider vinegar, garlic powder, salt, and ground black pepper.
4. Pulse the mixture in the food processor/blender until it reaches a ricotta-like texture. Scrape down the sides as needed to ensure everything is blended evenly. Avoid over-processing; the texture should remain slightly chunky, not completely smooth.
5. Taste and adjust seasonings, adding more salt, lemon juice, or garlic powder if needed.
6. Transfer the vegan ricotta to a bowl and stir in fresh chopped basil if desired for added flavor.
7. Use immediately in your favorite recipe, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.1 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 672 mg | 52% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 822 mg | 17% | |
*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.
