Vegan Tofu Ricotta
This creamy vegan ricotta is made with tofu for a dairy-free, oil-free, & gluten-free cheese!
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Servings: 4 servings
Ingredients
- 16 oz firm tofu must be firm, silken tofu will not work
- 1 cup fresh spinach packed
- ¼ cup nutritional yeast
- ¼ cup fresh parsley can sub 1:1 for fresh basil
- 2 tablespoon lemon juice about 1 lemon juiced
- 1 teaspoon salt use less if desired
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1-2 tablespoon water/oat milk optional- for a thinner ricotta
Instructions
- 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 tablespoon oat milk to thin out the ricotta and make it spreadable. Enjoy immediately or use in your favorite dish!
Notes
- 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
Nutrition
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
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!