How To Make Tofu Ricotta: Perfect for Lasagna, Pasta, and More
If we’re being honest, vegan cheese substitutes can be a little hit or miss sometimes. The texture might be off, the meltability might not be there, or the taste might be weird.
Making your own cheese can be great because you can adjust to your preferences, but it’s not always an easy process. Luckily, today’s recipe is extremely simple.
Ricotta cheese is probably one of the easiest vegan cheeses I’ve ever made from scratch, and the star of the show is just as protein-packed as dairy ricotta: tofu!
My tofu ricotta is the perfect substitute for dairy ricotta in dishes from lasagna to pasta, to whatever your heart desires. And the only equipment you need is a blender or food processor.
This tofu ricotta recipe is very similar to the one used in my Zucchini Manicotti recipe, except that today’s recipe can also be enjoyed without cooking–on salads, with crackers, or however else you might enjoy ordinary ricotta.
I love the creaminess factor of this vegan ricotta, not to mention the cheesiness you get from the nutritional yeast.
It’s a kitchen staple for any Italian vegans such as myself, not to mention the great protein punch you get from tofu.
My hope is that you’ll find this recipe just as useful and delicious as I do. I’d love to know what you end up making with it in the comments!
Perfect Vegan Ricotta
Equipment
- high-speed blender or food processor
Ingredients
- 16 ounces extra firm tofu
- 1/2 cup nutritional yeast
- 2 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 tbsp good olive oil
- 1/2 cup unsweetened plain almond milk (or other unsweetened plain non-dairy milk)
- salt and pepper to taste
Instructions
- Add all ingredients to a high-speed blender or food processor. Pulse until mostly smooth.
- Use as you would dairy ricotta: lasagna, pizza, pasta and more!
I hope you enjoyed today’s post! And if you did, please consider checking out some of the related posts below.
Best wishes to you and yours! Until next time, peace 🙂