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–+ servings

Creamy Vegan Tofu Ricotta

A delicious, plant-based alternative to traditional ricotta cheese made from firm tofu, nutritional yeast, and spices.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main dish, spread
Cuisine: Italian, vegan
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Tofu Ricotta Base
  • 14 ounces firm tofu drained and pressed
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice fresh
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh basil optional
  • 1 tablespoon fresh parsley optional

Equipment

  • mixing bowl
  • fork or potato masher
  • measuring spoons

Method
 

  1. Gather all your ingredients and tools.
  2. Drain and press the tofu, then crumble it into a mixing bowl.
  3. Add nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper to the crumbled tofu. Mix until well combined.
  4. Taste and adjust seasoning as needed.
  5. Let the ricotta chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Calories: 100kcalProtein: 10gSodium: 200mg

Notes

Store leftovers in an airtight container in the fridge for up to a week.

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