This vegan tofu ricotta cheese is a creamy and delicious alternative to traditional ricotta, packed with plant-based protein from tofu. Nutritional yeast adds a boost of B vitamins, while garlic and olive oil provide antioxidants and healthy fats. Enjoy this versatile cheese in your favorite dishes, knowing it's both nutritious and flavorful.
Ingredients
1 block (14 ounces) Extra Firm Tofu, drained and pressed
2 Tablespoons Nutritional Yeast
2 Tablespoons Lemon Juice
1 Garlic Clove, minced
1 Tablespoon Olive Oil
1 tsp Sea Salt
1/4 tsp Black Pepper
1/2 tsp Dried Basil (optional)
1/2 tsp Dried Oregano (optional)
1-2 Tablespoons unsweetened Almond Milk (as needed for consistency)
Instructions
Drain and press the tofu to remove excess water. This can be done by wrapping the tofu in a clean kitchen towel and placing a heavy object on top for about 15 minutes.
In a large mixing bowl, crumble the pressed tofu with your hands or a fork until it resembles the texture of ricotta cheese.
Add the nutritional yeast, lemon juice, minced garlic, olive oil, sea salt, black pepper, dried basil, and dried oregano to the crumbled tofu.
Mix well until all ingredients are fully combined. You can use a food processor if you prefer a smoother texture, but mixing by hand works well to maintain a more traditional ricotta texture.
If the ricotta is too dry, add unsweetened almond milk, one tablespoon at a time, until the desired consistency is reached.
Taste the ricotta and adjust the seasoning with more salt, pepper, or lemon juice as needed.
Use immediately or store in an airtight container in the refrigerator for up to 5 days.
Tips
For a creamier texture: You can blend the tofu mixture in a food processor.
For extra flavor: Add fresh chopped herbs like parsley or dill.
Serving Suggestions: Use this tofu ricotta in pasta dishes, as a spread on toast, or in vegan stuffed vegetables.
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