First, cut the tofu in half and press between towels for about 5 minutes to get rid of any excess water.
Next, add all of the ingredients including the firm tofu, spinach, nutritional yeast, parsley, lemon juice, garlic powder, Italian seasoning, and salt to a blender and blend until smooth.
If needed, add in 1-2 Tbsp oat milk to thin out the ricotta and make it spreadable. Enjoy immediately or use in your favorite dish!
- Tofu Ricotta can be stored in a closed container in the fridge for 3-5 days or in the freezer up to 1 month.
- This vegan ricotta can be subbed 1:1 for real ricotta cheese in most recipes and tastes especially great in my Vegan Puttanesca Lasagna and Vegan Baked Ziti
Serving: 1g | Calories: 114kcal | Carbohydrates: 6g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 595mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1028IU | Vitamin C: 10mg | Calcium: 164mg | Iron: 2mg