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–+ servings
Tofu Ricotta

Creamy Tofu Ricotta: Dairy-Free Goodness in Minutes

Tofu Ricotta is a creamy, dairy-free alternative to traditional ricotta cheese, perfect for enhancing meals in minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Vegan
Calories: 88
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ricotta
  • 1 block Firm Tofu Use firm or extra-firm for best texture.
  • 2 cloves Garlic Crushed and soaked in lemon juice.
  • 2 tablespoons Lemon Juice Freshly squeezed is best.
  • 1 tablespoon Olive Oil Omit for a lighter version.
  • 2 tablespoons Nutritional Yeast Flakes Essential for cheesy flavor.
  • 1 teaspoon Dried Oregano Can substitute with Italian seasoning.
  • 1 teaspoon Onion Powder Fresh onions can be used instead.
  • 1/2 teaspoon Sea Salt Adjust to taste.
  • 1/4 teaspoon Ground Black Pepper Freshly cracked is recommended.

Equipment

  • food processor
  • Mixing Bowl
  • fork or potato masher

Method
 

Step-by-Step Instructions for Tofu Ricotta
  1. Soak the garlic in lemon juice for about 5 minutes to mellow its sharpness.
  2. Crumble the firm or extra-firm tofu into a mixing bowl and mash until smooth.
  3. Add the mashed tofu, soaked garlic, lemon juice, olive oil, nutritional yeast, oregano, onion powder, salt, and pepper to a food processor.
  4. Pulse the mixture for about 20-30 seconds until well combined, keeping some chunky texture.
  5. Taste and adjust seasonings as needed before serving.
  6. Serve in a bowl, optional to sprinkle with extra oregano and black pepper.

Nutrition

Serving: 1cupCalories: 88kcalCarbohydrates: 2gProtein: 6.4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 135mgPotassium: 220mgFiber: 1gSugar: 1gVitamin C: 4mgCalcium: 40mgIron: 1mg

Notes

Store leftover tofu ricotta in an airtight container in the fridge for up to 5 days. It can also be frozen for 3 months.

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