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Vegan Ricotta Cheese

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.

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

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

Instructions

    Cup of Yum
  1. 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.
  2. Use in this vegetarian lasagna recipe or this stuffed shells recipe.

Notes

  • Yield: About 2½ cups