The Easiest Vegan Tofu Ricotta
The easiest vegan tofu ricotta, made nut-free! This simple recipe requires 6 ingredients and less than 10 minutes of preparation.
Servings: 1 batch
- 1 block (350g) extra-firm tofu (there's no need to press it)
- 3-4 tablespoons lemon juice (about 1 large lemon)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons nutritional yeast
- 2 medium garlic cloves
- 1/2-3/4 teaspoon fine grain sea salt
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.
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.