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A small bowl of tofu ricotta with a small spoon on the side.

Tofu Ricotta (Vegan, Nut-Free, Gluten-Free)

5 from 1 vote
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Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 8
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!
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Equipment

  • Food Processor

Ingredients

  • 1 block - 14.5 ounces organic extra-firm tofu, drained (no need to press tofu)*
  • 1/3 cup packed chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon garlic powder - or 2 cloves fresh garlic, minced
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon ground sea salt
  • 2 tablespoons fresh lemon juice
  • 1/2 cup unsweetened almond milk
  • 1/4 cup white vinegar
  • 1/2 teaspoon maple syrup

Instructions

  • To a food processor**, add the tofu, breaking into pieces while adding. Then add the basil, oregano, garlic powder, nutritional yeast, salt, lemon juice, almond milk, vinegar and maple syrup. Blend until thoroughly combined. If the tofu sticks to the side of the food processor, open the lid, scrape off the sides, and blend again. Don't over-blend.
  • 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.

Notes

  • *Be sure to drain the liquid from the package of tofu. However, you do not need to press the tofu or remove any moisture/liquid.
  • **This recipe calls for using a food processor (which works best). If you only have a blender, you can also use that. However, the consistency may be a little less like ricotta texture with a blender, but will still work well in recipes. Don't over-blend.
  • If you don't have fresh herbs on hand, you can use 1 tablespoon dried oregano and 2 tablespoons dried basil. Or even 3 tablespoons Italian seasoning.

Nutrition

Serving: 0.25cup | Calories: 65kcal | Carbohydrates: 3.4g | Protein: 6.3g | Fat: 2.8g | Sodium: 162mg | Sugar: 0.6g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick