Vegan Tofu Ricotta Recipe

We both love ricotta! It’s been one of our favorite cheeses. But ever since I developed dairy allergies I tend to avoid all sort of dairy products including cheese. Then I started searching for a great replacement for my favorite dairy products and I found a recipe that was worth giving a try. That’s how we created our Vegan Tofu Ricotta Recipe giving it our personal touch!

This amazing recipe can be a great base for so many other recipe. It’ can be good filling for lasagna (stay tuned for that ;)), pie, or even as dip. We wanted this vegan ricotta to look more like the real one so we didn’t reach the extra creamy texture, but if you want so, just add a little bit of olive oil, lemon juice, water, or unsweetened non-dairy milk, and voila! 🙂

To make Vegan Tofu Ricotta Recipe all you need a couple of simple ingredients. Choosing the extra firm tofu is really important. It won’t wall completely apart and together with nutritional yeast will look and taste like a real ricotta cheese. We found the best spices for this recipe are either dried of fresh basil or oregano. Whatever you choose, you won’t go wrong!

Our Vegan Ricotta is 100% vegan, gluten-free, and dairy-free! It’s perfect for everyone who are looking into reducing dairy consumption like me :).

Let us know if you like this recipe! If you do, you might find this The Best Vegan Cheese Sauce interesting too! It’s our absolutely favorite vegan cheese dip!

Prep time: 5 min   Cook time: 3 min   Total: 8 min   Servings: 4

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INGREDIENTS

• 1 block extra firm tofu
• 2 1/2 tablespoons nutritional yeast
• 1/2 teaspoon Himalayan salt
• 1 small lemon (juice)
• 1 teaspoon dried basil
• 2 tablespoons  olive oil
• 1/3 teaspoon black pepper
• 1 teaspoon garlic powder (or 2 garlic cloves)

INSTRUCTIONS

• For this recipe you’ll need extra firm tofu. Use a paper towel to remove extra water from it. To do that, put paper towel on cutting board. Then add tofu and one more layer of paper towel. Gently press down to remove the liquids.
• Cut tofu into cubes or simply scramble it and add into a food processor. Add the rest of the ingredients and blend for about 1 minute or a bit more until ricotta starts to form. If the mixture is too dry or you want creamier consistency, you can add 1 teaspoon of olive oil or water. We didn’t have to add anything.
• Transfer the mixture to a prepared jar or another dish. Garnish with dried basil on top.
• Serve and enjoy Vegan Tofu Ricotta Recipe!

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