Vegan ricotta recipe
Creamy vegan ricotta is nut-free and so simple to make! Tofu ricotta is perfect for recipes like stuffed shells, baked ziti, and stuffed mushrooms.
Servings 8
Ingredients
- 1 block extra firm tofu pressed
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 2 teaspoons garlic powder
- ½ teaspoon salt or more, to taste
Instructions
- In a medium bowl, crumble the pressed tofu, then add the remaining ingredients and use a fork to mix it all together. Stir and mash until the tofu mixture clumps together and becomes creamy.
- Taste the ricotta, and add more salt, by the pinch, until it reaches your desired flavor.
Video
Notes
I can't overstate how important it is to mix and mash this thoroughly. Your tofu ricotta is ready when it's nice and creamy. If you stop too soon, it will be crumbly and underwhelming. Don't do that to yourself!
Any leftovers will keep for around four days in the refrigerator. It's normal for the liquid to separate with storage. Just give it a stir before serving.
Nutrition
Calories: 125kcal