This vegan ricotta cheese recipe is perfect for those looking for a dairy-free ricotta cheese option. It is easy to make and a good source of plant-based protein.
Vegan tofu ricotta can easily be whipped up for your favorite pasta like baked ziti, vegetable lasagna, stuffed shells, or even pizza and this recipe can be made without any special equipment.
This protein-packed vegan ricotta cheese recipe uses tofu as the base ingredient which is a good source of plant-based protein.
Tofu is then combined with vegan cream cheese, along with herbs and fresh garlic - perfect for savory Italian-inspired dishes. If looking to use this ricotta for sweet dishes or dessert the herbs can be omitted.
Ingredients
To make vegan tofu ricotta you will need the following ingredients:
- firm tofu
- vegan cream cheese (or cashew cream)
- nutritional yeast
- olive oil
- freshly squeezed lemon juice
- herbs & seasonings: garlic cloves, oregano, basil, Italian seasoning, salt
If using the vegan ricotta for a sweet dish - omit the garlic cloves, oregano, basil, and Italian seasonings.
See the recipe card for quantities.
Instructions
Leave the cream cheese out at room temperature if possible prior to making. This will make it easier to combine the tofu and cream cheese together.
Prepare the tofu by draining the liquid from the tofu and pressing it with a towel to remove excess liquid.
In a larger mixing bowl add the block of tofu and use a fork to mash it into a crumble.
Add in the rest of the ingredients, cream cheese, nutritional yeast, olive oil, lemon juice, garlic cloves, herbs, and salt. Mix the ricotta ingredients until well combined.
Alternatively, you can throw all the ingredients into the food processor and pulse until you reach a ricotta-like texture.
Keep the ricotta refrigerated until ready for use.
Use this vegan tofu ricotta like you would traditional ricotta cheese. It can be used in lasagna, stuffed shells, baked ziti, or to dress pasta noodles.
You can even use it in sweet recipes, just make sure to omit the herbs and garlic cloves.
Storage
Store the tofu ricotta leftovers in an airtight container in the refrigerator for up to 5-7 days. Leftovers can also be frozen in a freezer-safe container for up to 2-3 months and thaw before use.
Recipe
Vegan Ricotta Cheese Recipe
Ingredients
- 14 to 16 ounces firm tofu
- 6 to 8 ounces cream cheese or cashew cream
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 1 to 2 tbsp lemon juice fresh
- 6 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- ½ to 1 tsp salt to taste
Instructions
- Leave the cream cheese out at room temperature if possible prior to making. This will make it easier to combine the tofu and cream cheese together.
- Prepare the tofu by draining the liquid from the tofu and pressing it with a towel to remove excess liquid.
- In a larger mixing bowl add the block of tofu and use a fork to mash it into a crumble.
- Add in the rest of the ingredients, cream cheese, nutritional yeast, olive oil, lemon juice, garlic cloves, herbs, and salt. Mix the ricotta ingredients until well combined.
- Alternatively, you can throw all the ingredients into the food processor and pulse until you reach a ricotta-like texture.
- Keep the ricotta refrigerated until ready for use.
Leave a Reply