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Tofu Ricotta
This vegan ricotta is loaded with flavor, super simple to make, and tastes pretty darn good. There’s no need to compromise on flavor when you are following a vegan diet and this tofu cheese recipe is a good example.
Why You’ll Love This Vegan Tofu Ricotta
If you follow a vegan diet and haven’t gotten around to making vegan cheese because you think it’s just way too complicated then you will be pleasantly surprised at how easy this dairy-free ricotta is to make. With a handful of pantry staples, some tofu, and a food processor, you can whip up a batch of the best tofu ricotta to eat on its own, on some toast or crackers, or to use in your favorite plant-based dish.
Using tofu as a base gives this vegan ricotta a light and creamy texture very similar to dairy-based ricotta while the nutritional yeast gives it a nice cheesy flavor.
Helpful Equipment To Make This Vegan Tofu Ricotta Recipe
Ingredients To Make Vegan Ricotta
- 1 Clove Garlic (Crushed)
- 2 Tbsp Lemon Juice (Freshly Squeezed)
- 14oz (400g) Firm Tofu
- 2 Tbsp Olive Oil
- 2 Tbsp Nutritional Yeast Flakes
- 1 tsp Dried Oregano
- 1 tsp Onion Powder
- 1/2 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
How To Make This Vegan Ricotta With Tofu
Combine the crushed garlic and fresh lemon juice in a small mixing bowl and let them soak for 5 minutes.
Add the tofu and mash it with a fork or potato masher.
Transfer the contents of the mixing bowl to a food processor and add olive oil, nutritional yeast, oregano, onion powder, sea salt, and black pepper. Process until the mixture is well combined but slightly chunky.
Serve the tofu ricotta with some fresh ground pepper and a sprinkle of oregano on top of crackers or crusty bread.
Prep time 15 mins
cook time 0
All About Dairy-Free Ricotta
Tofu ricotta cheese is easy to make and is a great alternative to dairy ricotta if you don’t eat dairy products. Tofu is great for its ability to soak up flavors and the texture of crumbled firm tofu lends itself well to the texture of dairy ricotta. You’ll be surprised at how authentic this plant-based alternative tastes.
Variations
- Add fresh herbs like parsley or dill if you want an even more savory taste.
- Omit the garlic, nutritional yeast, and herbs, and add a touch of cinnamon and vanilla for a sweet ricotta alternative for pancakes, waffles, or baked goods.
- Sautee onions and add to the tofu mixture.
- Substitute miso paste for the salt for a strong umami flavor.
- Use Italian seasoning instead of oregano.
Tips and Tricks/Notes
Make sure to use firm or extra firm tofu. The soft and silken tofu will not work in this recipe. They aren’t the right texture. There’s no need to press the firm or extra firm tofu, just drain it well.
Fresh lemon juice will impart the best flavor, bottled juice is okay but fresh is best. Let the lemons come to room temperature before juicing them to maximize the amount of juice you’ll get from them.
Nutritional yeast is usually sold in the health food or natural foods section of a traditional grocery store. If you can’t find it you may need to make a special trip to a health food or specialty store. Nutritional yeast is used quite often in vegan food preparation and is completely worth the investment.
Though it’s not that pricey, honestly. Nutritional yeast lasts for quite a while too so no need to worry it will go to waste before you have a chance to use up the bottle. It is also loaded with nutrients suitable for those following a vegan diet.
How To Store Tofu Ricotta
Tofu ricotta will keep in an airtight container in the fridge for up to 5 days.
This tofu ricotta freezes well and the texture may even improve after freezing and thawing. You can freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge and then prepare how you wish.
FAQs
What is vegan ricotta made of?
Vegan ricotta can be made from a number of plant-based ingredients whether it be tofu, cashews, or almonds as a base along with nutritional yeast, lemons, and other spices and seasonings.
What is tofu cheese?
Tofu cheese is a plant-based alternative to dairy cheese made with tofu.
Can you freeze tofu ricotta?
Yes, you can freeze tofu ricotta in an airtight container for up to 3 months. To thaw place in the fridge overnight and then enjoy
How long does tofu ricotta last?
Tofu ricotta will last in the fridge for up to 5 days. Make sure it is in a tightly sealed container.
Conclusion
Super simple to make with a pretty authentic-tasting flavor, this tofu ricotta is perfect for those following a vegan diet. This easy tofu ricotta can be eaten on its own on some crackers or bread, baked into a vegan lasagna, or as a filling for manicotti or cannelloni.
This tofu ricotta would go well with Vegan Soda Bread or on top of these Vegan Pancakes or in this Vegan Cannelloni.
If you are looking for more vegan inspiration, check out these other vegan recipes.
Print
Tofu Ricotta
- Total Time: 10 minutes
- Yield: 8 serves 1x
- Diet: Vegan
Description
This vegan ricotta is loaded with flavor, super simple to make, and tastes pretty darn good. There’s no need to compromise on flavor when you are following a vegan diet and this tofu cheese recipe is a good example.
If you follow a vegan diet and haven’t gotten around to making vegan cheese because you think it’s just way too complicated then you will be pleasantly surprised at how easy this dairy-free ricotta is to make. With a handful of pantry staples, some tofu, and a food processor, you can whip up a batch of the best tofu ricotta to eat on its own, on some toast or crackers, or to use in your favorite plant-based dish.
Using tofu as a base gives this vegan ricotta a light and creamy texture very similar to dairy-based ricotta while the nutritional yeast gives it a nice cheesy flav
Ingredients
- 1 Clove Garlic (Crushed)
- 2 tablespoon of Lemon Juice (Freshly Squeezed)
- 14oz of Firm Tofu
- 2 tablespoons of Olive Oil
- 2 tablespoon of Nutritional Yeast Flakes
- 1 teaspoon of Dried Oregano
- 1 teaspoon of Onion Powder
- 1/2 teaspoon of Sea Salt
- 1/4 teaspoon of Ground Black Pepper
Instructions
- Crush the garlic and add it to a bowl with lemon juice.
- Let it sit for five minutes.
- Mash the tofu in a bowl after adding it there.
- In the food processor, combine the mashed tofu, garlic, lemon juice, olive oil, nutritional yeast, oregano, onion powder, sea salt, and black pepper.
- Once the ingredients are thoroughly blended but the texture is still chunky, pulse the food in a food processor or with a Immersion blender.
- Serve with crackers or crusty toast and season with oregano and freshly ground black pepper.
- Prep Time: 10
- Category: Snack
- Cuisine: Italian
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