The easiest vegan tofu ricotta, made nut-free! This simple recipe requires 6 ingredients and less than 10 minutes of preparation.
Course Main Course
Cuisine vegan
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 1batch
Ingredients
1block (350g)extra-firm tofu(there's no need to press it)
3-4tablespoonslemon juice(about 1 large lemon)
3tablespoonsextra-virgin olive oil
3tablespoonsnutritional yeast
2mediumgarlic cloves
1/2-3/4teaspoonfine grain sea salt
Instructions
Add the tofu, 3 tablespoons of lemon juice, oil, nutritional yeast, garlic and 1/2 teaspoon of salt in a food processor. Process until smooth, about 30 seconds. The mixture will be thick, but creamy with some texture.
Taste and add an extra tablespoon of lemon juice and another 1/4 teaspoon of salt if needed.
Notes
This recipe can easily be adjusted to your taste. Add more or less garlic, salt or lemon juice. Add more oil or a touch of water if you want the texture to be a little more creamy. You can also add herbs to it, such as basil.Use this ricotta in vegan lasagna, stuffed pasta, as a dip and more!To use it in sweet recipes, skip the nutritional yeast and garlic and keep it at no more than 1/2 teaspoon of salt.