Vegan Ricotta Cheese

Name: Vegan Ricotta Cheese
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 14 ounces extra-firm tofu; 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 2 tablespoons nutritional yeast; 1 tablespoon lemon zest; 2 garlic cloves; 1 teaspoon sea salt; ½ teaspoon dried oregano; ¼ teaspoon red pepper flakes

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5.0

63 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Cuisine
Italian, American

Vegan Ricotta Cheese

Iris Warren

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This vegan ricotta cheese tastes just as rich and creamy as the real thing! It's a delicious dairy-free, nut-free, and gluten-free substitute for the ricotta in lasagna, stuffed shells, and more. Find additional uses in the blog post above.

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Ingredients

14 ounces extra-firm tofu drained
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons nutritional yeast
1 tablespoon lemon zest
2 garlic cloves
1 teaspoon sea salt
½ teaspoon dried oregano
¼ teaspoon red pepper flakes

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Instructions

In a food processor, place the tofu, lemon juice, olive oil, nutritional yeast, lemon zest, garlic, salt, oregano, and red pepper flakes and pulse until creamy.
Use in this vegetarian lasagna recipe or this stuffed shells recipe.

Equipments used: