Simple and creamy, this Tofu Ricotta is the perfect alternative to the dairy Italian cheese. Made with just seven simple ingredients and ready to use in your favorite recipes in 5 minutes.
Tofu Ricotta is a simple dairy free and vegan substitute for traditional ricotta. It can be used to make lasagna or stuffed shells, on pizza, as a spread for bread or in any way traditional ricotta is used.
What else can you use this tofu ricotta for? Try my simple tomato flatbread on this site, or use it as a spread for these crackers.
Ingredients
You'll need just seven simple ingredients for this super easy ricotta.
- firm tofu
- nutritional yeast
- salt
- garlic
- lemon juice
- olive oil
- Italian seasonings
See recipe card for quantities.
Instructions
The process to make this tofu ricotta is as simple as the ingredients. You'll need a food processor. Add all ingredients and blend up. It's that easy!
Crumble tofu into bowl of food processor. Add all remaining ingredients.
Blend until smooth, stopping to scrap down sides of bowl, as needed.
Hint: After blending taste and adjust salt and seasonings to your liking.
Substitutions
- Italian seasonings - instead of Italian seasoning, you can use a combination of dried oregano, basil and thyme equal to the amount of seasoning.
- Nutritional Yeast - can be omitted if needed.
Variations
- Spinach - add 1-2 cups of roughly chopped fresh spinach to food processor before blending. Frozen spinach can be chopped and squeezed to remove liquid and then mixed into the ricotta after blending.
- Herbs - fresh herbs such as basil, oregano or parsley can be used instead of dried seasoning. Add 2-3 tablespoon of roughy chopped herb of choice to ricotta.
Equipment
You'll need a food processor to make this recipe. I use this one, but any should work. A high speed blender would also work.
Storage
Store the tofu ricotta in air tight container in the refrigerator. Good for 3-4 days.
I haven't tried freezing this yet, but I think it will work since tofu can be frozen. My suggestion would be to store in a freezer safe container for up to a month. When ready to use thaw fully first. If you try freezing it please let me know how it turns out.
Top tip
This recipe is easily customized to suit your tastes. Add additional spices, spinach, or fresh herbs if desired. Use this tofu ricotta as you would traditional ricotta.
If you try this recipe, I'd love to know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I'll be sure to see it!
Recipe
How to Make Tofu Ricotta
Equipment
- Food processor
Ingredients
- 16 oz firm tofu
- 2-3 tablespoon nutritional yeast
- 1 tbsp olive oil
- juice of ½ lemon
- 2 garlic cloves
- 1 tsp Italian seasoning
Instructions
- Crumble tofu into food processor. Add all remaining ingredients.16 oz firm tofu, 1 tablespoon olive oil, juice of ½ lemon, 2 garlic cloves, 1 teaspoon Italian seasoning, 2-3 tablespoon nutritional yeast
- Blend until smooth and creamy stopping to scrap the sides of the bowl as needed.
- Taste and adjust salt and spices to your liking.
- Use immediately or store in an air tight container in the refrigerator for up to 3-4 days.
Did you make this recipe? Let me know!