0 from 6 votes
Easy Vegan Tofu Ricotta
This easy, cheesy and creamy vegan tofu ricotta contains 5 simple ingredients and tastes as close to the "real thing" as possible. Use it to veganize your favorite classic dishes like lasagna, canneloni, stuffed shells or as a vegan dip or spread.
Cook Time
mins
Total Time
5 mins
Servings: 8 servings
Calories: 46 kcal
Course:
Condiments
Cuisine:
Italian , American
Ingredients
- 14 oz or 400 g extra firm tofu see tips below
- 3 tbsp lemon juice
- 2 tbsp nutritional yeast
- 2 tsp garlic powder
- 2 tbsp White miso paste
- chopped chives to serve, optional
Instructions
- In a bowl of a food processor combine tofu (break it in quarters), lemon juice, nutritional yeast, garlic powder and white miso paste.
- Process on high until creamy and smooth for about 30 seconds, scrapping sides. Taste and add more salt if needed. If you serve it as a dip, transfer to a bowl and sprinkle with chopped chives or other herbs of your choice.
Cup of Yum
Notes
- This creamy and cheesy tofu ricotta recipe is very close to traditional ricotta cheese and very easy to make with 5 ingredients in just 5 minutes without any prep work.
- Tofu ricotta can be stored in an airtight container in the fridge for up to 5 days.
- Freeze it in a freezer safe airtight container for up to 3 months. Thaw in the fridge overnight.
- You don't need to press the tofu but it's better to use firm or extra firm tofu rather than silken tofu, to imitate the texture
- If you are looking to use vegan ricotta cheese for sweet recipes, leave out nutritional yeast, garlic powder and miso paste and add 1/2 of salt and a bit of sweetener of your choice to taste.
- Use this vegan ricotta for any recipe that calls for ricotta cheese, including vegan stuffed mushrooms, eggplant rolls, vegan lasagna, canneloni, stuffed shells or as a vegan dip or spread.
- You can also customize this vegan ricotta recipe with your favorite ingredients like onion powder, black pepper or herbs. You can use either fresh or dried herbs, such as oregano, basil, parsley, chives, thyme or rosemary.
- Make this vegan ricotta recipe more nutrient-dense by adding some cooked spinach.
- Replace lemon juice with apple cider vinegar if you wish.
- Use brewer's yeast if you can't find nutritional yeast.
- You can use dark miso paste instead of white for a more intense flavor.
Nutrition Information
Calories
46kcal
(2%)
Carbohydrates
4g
(1%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.2g
Sodium
190mg
(8%)
Potassium
138mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
4IU
(0%)
Vitamin C
2mg
(2%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 46
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 190mg | 8% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.