This protein-rich, easy vegan tofu ricotta has 7 key ingredients and goes beautifully in veggie lasagna and as a dip or spread. This recipe takes 10 minutes to make and is gluten-free, nut-free, and tasty!
What you need to make this vegan tofu ricotta
- Firm tofu, drained (NOT silken)
- Garlic
- Miso paste (yellow or white)
- Nutritional yeast
- Lemon juice
- Onion powder
- Italian seasoning
How to prepare
This vegan ricotta is so super easy and takes less than 10 minutes to whip up.
After you drain the tofu and mince the garlic cloves, put all ingredients into a food processor and process until smooth. Mid-way through you may need to scrape down the sides. If you prefer a thinner consistency, add another tablespoon of water.
Use immediately or store in an airtight container in the refrigerator for up to 3 days. This tofu ricotta works beautifully in the veggie lasagna, and as a spread or dip.
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Frequently Asked Questions
This vegan ricotta recipe uses tofu, nutritional yeast, garlic, lemon juice, miso paste and seasonings. Other recipes will use cashews or almonds for soy-free versions, but those will have more fat content and less protein than this version.
Yes, soy is good for you. Soy is a rich source of protein. Eating soy has been associated with lower rates of breast cancer, and appears to help reduce the number and intensity of hot flashes for women going through menopause.
Yes, absolutely! This recipes uses a food processor to make it smooth. You can also make this in a blender.
This recipes specifically does not use soft or silken tofu. Silken tofu is best for sauces like low fat vegan mayo, dressings, and desserts. Silken tofu is also traditionally used in miso soup.
We hope you love this vegan tofu ricotta as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Tofu Ricotta (VEGAN)
Ingredients
- 14 oz. firm tofu drained (NOT silken tofu)
- 2 cloves garlic minced
- 3 Tbsp fresh lemon juice
- 3 Tbsp water
- 2 Tbsp nutritional yeast
- 1 Tbsp miso paste white or yellow
- 1 tsp onion powder
- 1 tsp Italian seasoning dried
Instructions
- Add all ingredients into a food processor and process until smooth and creamy.
- Use immediately or store in an airtight container in the refrigerator for up to 3 days. This tofu ricotta works beautifully in veggie lasagna and as a spread or dip.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring spoons
- Food processor
Nutrition
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Gigi & Sersie
A tasty and healthy ricotta cheese option. I love adding to my vegan lasagna.