Easy Tofu Ricotta
This easy tofu ricotta recipe is the perfect plant-based alternative to use in vegan lasagna, vegan ravioli and vegan manicotti!
Servings: 8 servings
Calories: 53kcal
Ingredients
- 1 block extra firm tofu
- 1/4 cup nutritional yeast
- 1/4 cup non-dairy milk of choice (make sure it's unsweetened)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon parsley
Instructions
- Place the tofu on a paper towel-lined plate. With another paper towel or clean dish towel, press the tofu to remove some of the water.
- Crumble the tofu into a food processor and pulse together until crumbly. Add the remaining ricotta ingredients and pulse until mostly smooth.
- Use immediately or transfer to sealed container to use for future recipes!
Nutrition
Serving: 0.25cup | Calories: 53kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Sodium: 325mg | Potassium: 118mg | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.7mg