This protein-rich and 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!
- 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
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.
EQUIPMENT / SUPPLIES
- Cutting board
- Measuring spoons
- Food processor
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sides
- Method: Food processor
- Cuisine: Italian
Keywords: tofu ricotta vegan, vegan ricotta cheese, firm tofu, low fat, nutritional yeast, nut free, gluten free, healthy vegan recipes, daniel fast recipes, vegan cheese, no oil, oil free