How To Make Tofu Ricotta
Vegan ricotta with tofu, lemon juice and garlic is a creamy, fluffy and versatile plant-based cheese for your favorite Italian recipes.
Servings: 2 cups
Calories: 236kcal
Ingredients
- 1 block extra firm tofu
- 1/3 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 dried 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 (minus the spinach) and pulse until mostly smooth.
- Use the ricotta as you would traditional dairy ricotta. Or store in an airtight container in the fridge for 3 - 4 days.
Video
Nutrition
Serving: 2cups | Calories: 236kcal | Carbohydrates: 11g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Sodium: 1322mg | Potassium: 573mg | Fiber: 2g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 3mg