Easy Vegan Tofu Ricotta Cheese
This vegan tofu ricotta cheese couldn't be simpler to make. You only need 6 ingredients that you probably have in your pantry already. Whizz it all together in a food processor and you have a creamy, cheesy vegan ricotta cheese that's the perfect addition to pizza, pasta or salads.
Ingredients
- 15 ounces tofu extra firm
- 2½ tablespoons nutritional yeast
- 2 tablespoons lemon juice *approximately the juice of one lemon
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Chop the tofu into cubes and add it to a food processor or high speed blender.
- Add the rest of the ingredients and whizz until you achieve a creamy consistency. Depending on your food processor or blender, you may need to scrape the sides down a few times.
- Use your vegan tofu ricotta as you would traditional ricotta cheese.
Notes
Storing Leftovers In The Fridge
To store vegan tofu ricotta cheese, transfer it to an airtight container and keep it in the refrigerator for up to 5 days.
If your ricotta cheese is too dry, you can add a tablespoon of water or non-dairy milk to it before storing it. This will help keep it moist and prevent it from drying out.
When you're ready to use it, give it a good stir before serving to ensure it's well combined. If the cheese has been stored for a few days and has become too dry, you can add a bit more water or non-dairy milk to it to loosen it up.
Freezing
Avoid freezing the tofu ricotta cheese, as the texture and consistency may change and become grainy when you thaw it.
Nutrition
Calories: 70kcalCarbohydrates: 3gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 148mgPotassium: 53mgFiber: 1gSugar: 0.3gVitamin A: 0.2IUVitamin C: 1mgCalcium: 67mgIron: 1mg
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