This incredible vegan tofu ricotta is creamy, rich, and delightfully light, making it a versatile addition to any recipe. Ready in just 5 minutes, it’s super easy to prepare and perfect for all your favorite ricotta-based dishes!
WHY YOU WILL LOVE THIS RECIPE
- Fluffy, thick, and packed with flavors
- Versatile and works in both sweet and savory recipes
- Simple to prepare – ready in 5 minutes
- Vegan, dairy-free, and nut-free
INGREDIENTS
1 block extra-firm tofu, drained
2 tablespoons nutritional yeast
2 tablespoons lemon or lime juice
½ tablespoon miso (optional)
1 teaspoon garlic powder
Salt and pepper to taste
INSTRUCTIONS
- Crumble the tofu with your hands and add it to a food processor.
- Add the remaining ingredients and pulse until smooth.
- Taste and adjust the seasonings if needed. Your tofu ricotta is ready to enjoy!
NOTES
Helpful Tips
- No food processor? No problem! Mash the tofu finely with a fork or potato masher, then mix in the other ingredients in a large bowl. This method creates a chunkier but equally delicious vegan ricotta.
- For a grainier texture, pulse the ingredients instead of blending fully until you achieve the desired consistency.
- Planning to use it in sweet recipes? Skip the miso, black pepper, and garlic powder. Reduce the salt as well for a more neutral flavor.
Storing
- Store tofu ricotta in a sealed jar or container in the fridge for up to 5 days.
- To freeze, portion it into individual containers and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
