Vegan Tofu Ricotta
Make delicious vegan tofu ricotta in just 10 minutes. Perfect for veggie lasagna, dips, or spreads and packed with protein.
Servings: 6
Calories: 76kcal
Equipment
Ingredients
- 14 oz. firm or extra 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
- After draining the tofu and mincing the garlic cloves, add all the ingredients to a food processor and process.
- Midway through, you may need to scrape down the sides with a spatula. If you prefer a thinner consistency, add another tablespoon of water.
- Finish processing until smooth and creamy. Enjoy!
Notes
- This tofu ricotta works beautifully in our Veggie Lasagna and as a spread or dip. Add a dollop to our Vegan Pasta Puttanesca or Vegan Mushroom Pasta.
- Use immediately or store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 76kcal | Carbohydrates: 5g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 109mg | Potassium: 75mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg
