Name: Vegan Ricotta Cheese
Prep time: 10 min
Total time: 10 min
Yield: 0 servings
Cuisine: American
Ingredients: . Tofu and Seasonings; 14 ounces extra-firm tofu (drained); 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 2 tablespoons nutritional yeast; 1 tablespoon lemon zest; 2 cloves garlic; 1 teaspoon sea salt; ½ teaspoon dried oregano; ¼ teaspoon red pepper flakes

Discover the joy of making your own Vegan Ricotta Cheese at home! This creamy, flavorful alternative is perfect for all your favorite dishes.

Tips for Success

Make sure to drain the tofu well for the best texture. This part’s so satisfying when you see it transform into a creamy goodness!

Why You'll Love It

With a hint of lemon and a touch of spice, this ricotta is a delightful addition to many meals. Trust me, you’ll love it!

Ingredients

Tofu and Seasonings:
14 ounces extra-firm tofu (drained)
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons nutritional yeast
1 tablespoon lemon zest
2 cloves garlic
1 teaspoon sea salt
½ teaspoon dried oregano
¼ teaspoon red pepper flakes

Instructions

Make the Ricotta:
Step 1

- Blend the Ingredients: In a food processor, place the tofu, lemon juice, olive oil, nutritional yeast, lemon zest, garlic, salt, oregano, and red pepper flakes and pulse until creamy.
Step 2

- Usage Suggestions: Use in this vegetarian lasagna recipe or this stuffed shells recipe.

Nutrition

Calories: 150, Fat: 8g, Carbs: 6g, Protein: 16g

Cooking techniques

Pulse the ingredients in a food processor to achieve a smooth and creamy texture. Adjust the seasoning to your liking!

Variations or substitutions

For a nutty flavor, try adding some ground cashews or almonds. Alternatively, you can swap nutritional yeast with vegan cream cheese for a different taste.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Perfect for vegan diets, this ricotta is plant-based and free from dairy allergens.