Tofu Ricotta
Elevate your plant-based cooking game with this creamy, flavorful Tofu Ricotta recipe that’s perfect for vegans and anyone seeking dairy-free alternatives. Made with protein-packed firm tofu, nutrient-rich nutritional yeast, and a splash of fresh lemon juice, this dairy-free ricotta delivers a tangy, cheesy taste that's bound to impress. Fresh basil lends an aromatic flair, while garlic powder, olive oil, and black pepper create a perfectly balanced flavor profile. Ready in just 15 minutes with no cooking required, this adaptable ricotta can be used as a lasagna layer, ravioli filling, or a delectable spread for crackers and toast. Whether you're whipping up an Italian-inspired dish or adding a creamy twist to appetizers, this easy tofu ricotta is the ultimate vegan replacement for traditional cheese.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 3 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 6 leaves fresh basil leaves
- 2 tbsp water
Instructions
Drain the tofu and place it in a clean kitchen towel or paper towels. Gently press to remove excess moisture.
Crumble the drained tofu into small pieces and add it to a food processor.
Add the nutritional yeast, lemon juice, olive oil, garlic powder, salt, and black pepper to the food processor.
Blend the mixture until it becomes smooth, stopping to scrape down the sides as necessary. This should take about 2 to 3 minutes.
Add the fresh basil leaves and water to the mixture in the food processor.
Pulse the mixture a few times until the basil is finely chopped, and the mixture reaches your desired consistency. The texture should be similar to traditional ricotta cheese.
Taste the tofu ricotta and adjust the seasoning if necessary, adding more salt, lemon juice, or nutritional yeast according to your preference.
Transfer the tofu ricotta to a bowl and let it rest in the refrigerator for about 30 minutes to allow the flavors to meld.
Use the tofu ricotta as a filling for pasta, a layer in lasagna, or spread on toast or crackers.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.5 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 941 mg | 20% | |
*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.
