Easy vegan ricotta
This dairy-free cheese is a breeze to make! With the help of a food processor & a few ingredients, this tasty vegan cheese is ready to go in no time flat. Use it in lasagna, stuffed shells, or crumbled on pizza.
Servings: 8 people
Calories: 64kcal
Ingredients
- 16 ounces super firm tofu in vacuum packaging
- 4 teaspoons white miso paste
- ¼ cup nutritional yeast flakes
- 1 teaspoon lemon juice
- 2 Tablespoons tahini
- ½ teaspoon salt
Instructions
- Use your hands to crumble tofu into food processor in chunks. Then add the remaining ingredients.
- Process at a low speed until everything is evenly incorporated. Stop once or twice to scrape down the sides, so that all of the ingredients get mixed into the ricotta. The texture doesn't need to be perfectly smooth. Time will vary depending on your food processor. However, you'll likely only need about 30 seconds.
- Remove from food processor. Use right away in pasta dishes, on pizza, or spread on crackers. Or move the tofu ricotta to a covered container, and refrigerate until you're ready to use it.
Notes
You can make this ricotta your own by adding minced garlic, fresh or dried basil, and/or granulated onion to the tofu mixture before processing.
Store vegan ricotta in an airtight container in the fridge. It will keep for about 4 days. It also freezes well in a freezer-safe container. When you're ready to use it, move it to the refrigerator to thaw.
Nutrition
Calories: 64kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Sodium: 294mg | Potassium: 138mg | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 1mg
