Creamy Dairy-Free Tofu Ricotta (Printable View)
A smooth, dairy-free ricotta made from tofu, ideal for Italian dishes and spreads. Ready in minutes.
# Ingredient List:
→ 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
# How to Make It:
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.
# Expert Suggestions:
01 -
- You get all the creamy satisfaction of ricotta without any dairy, and honestly nobody can tell the difference
- It takes literally ten minutes to make and costs a fraction of store-bought vegan cheese alternatives
02 -
- Pressing the tofu thoroughly is the difference between ricotta and mush, use a heavy plate and let it sit for at least 15 minutes
- Overprocessing makes it gummy and weird, stop while there is still some texture remaining
03 -
- Freeze the tofu first, then thaw and press, it changes the texture making it even more ricotta-like
- A splash of white wine vinegar can sub for lemon juice in a pinch, though fresh is definitely worth seeking out