Vegan Ricotta (no nuts + easy)
Using this recipe to make an incredible vegan ricotta cheese! A simple, yet convincing tofu ricotta is the perfect dairy-free substitute. Use in your favorite pasta dishes, on pizza or crackers, as creamy bread spreads and more. With only seven plant-based and healthy ingredients, it comes together in quick 10 minutes!
Servings: 1 batch
Ingredients
- 1 block of drained and lightly pressed firm tofu (14 oz / 400g)
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2-3 cloves of garlic, minced alternative: garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
Instructions
With a food processor, or blender:
- Gather the ingredients and combine them in your food processor. Blend together until smooth. Your ricotta is ready to be used - enjoy!
Without a food processor, or blender:
- Mash ingredients together by using a potato masher, or fork. Mix and mash until all ingredients are incorporated and the whole mix is mainly smooth. You could also use a fine colander to crumble the tofu into a paste. This will help giving it a more cheese-like consistency.