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Tofu Ricotta

Creamy Tofu Ricotta: Your New Favorite Vegan Cheese!

Experience the delightful, creamy texture of Tofu Ricotta, a perfect vegan cheese alternative that's quick, versatile, and nut-free.
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Prep Time 20 minutes
Pressing Time 20 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Appetizer
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ricotta
  • 1 package Extra-firm tofu 14 oz
  • 2 tbsp Nutritional yeast Optional
  • 2 tbsp Light olive oil
  • 1 tsp Salt Adjust according to preference
  • 1 clove Garlic Optional
  • 1 tbsp Basil Optional
  • 1 cup Plain soy milk Substitute possible
Optional Add-ins
  • 1 cup Spinach Thawed and drained
  • 2 tbsp Sweeteners Sugar or maple syrup

Equipment

  • Food Processor
  • Tofu Press

Method
 

Step-by-Step Instructions
  1. Drain and press the tofu for 15-20 minutes on a clean towel to remove excess moisture.
  2. Crumble the pressed tofu into smaller chunks in a food processor.
  3. Add nutritional yeast, olive oil, salt, and optional garlic and basil to the crumbled tofu.
  4. Blend the mixture on high for about 2 minutes, adding soy milk gradually if too dry.
  5. Taste and adjust seasonings, then use immediately or store in an airtight container.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 5gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 250mgPotassium: 300mgFiber: 2gSugar: 1gVitamin C: 6mgCalcium: 20mgIron: 15mg

Notes

Store in the fridge for up to 5 days, can be frozen for 3 months.

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