Nut-Free Tofu Ricotta
Creamy, flavorful, and entirely nut-free, this Tofu Ricotta recipe is the perfect dairy-free alternative for pasta bakes, stuffed vegetables, or as a tasty spread. Made with extra-firm tofu, nutritional yeast, and a blend of zesty seasonings like garlic and onion powder, this plant-based ricotta delivers a rich, cheesy texture without any nuts or animal products. Ready in just 15 minutes and requiring no cooking, this vegan ricotta is easy to whip up in a food processor or by hand. Customize the flavor with fresh basil or parsley for a bright, herbaceous finish, and enjoy it in dishes like lasagna or as a creamy addition to crackers. Perfect for meal prep, this recipe is a healthy and versatile solution that keeps well for up to five days in the fridge.
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Recipe Information
Ingredients
- 14 ounces Extra-firm tofu
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh basil or parsley (optional, for garnish)
Instructions
Drain the tofu and press it to remove excess liquid. You can do this by wrapping it in a clean kitchen towel and placing a heavy object (like a skillet) on top for 10-15 minutes.
Crumble the tofu into a food processor or a large mixing bowl, breaking it into small chunks with your hands.
Add the lemon juice, olive oil, nutritional yeast, garlic powder, onion powder, salt, and black pepper to the tofu.
If using a food processor, pulse the mixture until it reaches a ricotta-like consistency, stopping to scrape down the sides as needed. If mixing by hand, use a fork or potato masher to mash the ingredients together until creamy but slightly textured.
Taste and adjust seasonings if needed, adding more salt or lemon juice to enhance the flavor.
Transfer the tofu ricotta to a serving dish or use immediately in your favorite recipes, such as lasagna, stuffed squash, or as a spread for crackers and toast.
If desired, garnish with freshly chopped basil or parsley before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 3.2 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2734 mg | 210% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1337 mg | 28% | |
*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.
