Tofu Ricotta Dairy-Free Alternative (Printable)
Creamy tofu-based ricotta ready in 10 minutes. Ideal for lasagna filling, stuffed shells, or as a savory spread.
# What You'll Need:
→ Base
01 - 14 oz firm tofu, drained and pressed
→ Flavorings
02 - 2 tbsp olive oil
03 - 3 tbsp lemon juice (about 1 lemon)
04 - 1 tbsp nutritional yeast
05 - 1 clove garlic, minced
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Optional Additions
08 - 2 tbsp fresh basil or parsley, chopped
09 - 1/2 tsp dried oregano
# Directions:
01 - Crumble the pressed tofu into a food processor or large bowl.
02 - Add olive oil, lemon juice, nutritional yeast, garlic, salt, and pepper.
03 - Process or mash until the mixture is mostly smooth but still slightly textured, resembling traditional ricotta.
04 - Fold in herbs if using and adjust seasoning to taste.
05 - Use immediately or refrigerate in an airtight container for up to 5 days.
# Cooking Tips:
01 -
- It comes together in literally ten minutes with ingredients you probably already have
- The texture is incredibly close to dairy ricotta, and it actually absorbs flavors better
02 -
- Overprocessing will make it gummy, so pulse and check frequently
- Letting it chill for an hour actually helps the flavors develop and the texture set
03 -
- A potato masher works fine if you do not have a food processor, just expect a chunkier texture
- Adding a tablespoon of miso paste creates an incredibly umami-rich version nobody will believe is vegan