This Tofu Ricotta can be made in just 5 minutes using only your food processor. It’s soft, creamy and filled with fresh herbs, making it a great dairy/nut-free alternative for use in many different recipes!
This recipe makes 2 cups tofu ricotta cheese (1/4 cup per serving). This ricotta can be used anywhere you would use traditional ricotta, such as in vegan lasagnas, stuffed shells, manicotti, eggplant parmesan, mashed potatoes, (or even pizza, avocado toast, or simply spread on a cracker). Store in an airtight container in the fridge for about 5 days.
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