Learn How to Make Creamy Vegan Ricotta Cheese that tastes just like regular ricotta, is so creamy, and makes the perfect pasta sauce!
I am SO excited to share how to make creamy tofu vegan ricotta cheese with you guys because I made a really, really, really good thing! Like very good. Meet vegan ricotta cheese, and not just any vegan ricotta, but one that tastes like the REAL THING.
I was so very skeptical when my friend, Molly, posted a ricotta made with a very special ingredient…tofu. Yep, tofu was the base of her ricotta, but then it got me thinking…
I realized that plain tofu doesn’t really have too much flavor and is actually perfect because it absorbs the flavor of the seasonings surrounding it.
It was starting to make more sense, so I took her idea and ran with it. She kept her recipe fairly simple but I wanted to jazz it up just to be sure that you really couldn’t taste the tofu, and wow, it came out delicious.
The vegan ricotta cheese even got the boyfriend stamp of approval (however, I couldn’t tell him it was tofu until after he tried it because there is no way he would approve of that). He seriously loved it and when I told him it was made from tofu he was perplexed.
We ended up eating this ricotta a couple times – on toast, on pasta, and with crackers. Next up, I want to make a vegan lasagna with it! Yum!
Learn how to make Vegan Ricotta Cheese that is so creamy, flavorful, and made with a special ingredient!
- One block firm tofu, pressed + dried for 10 minutes.
- 1 small lemon, juiced – about 2 tbsp lemon juice
- 3 Tbsp nutritional yeast
- 1/4 cup fresh basil or 2 tsp dried basil
- 2 cloves garlic or 1 tsp minced garlic
- 1/2 small shallot
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 2 Tbsp olive oil
Place all ingredients in a blender or food processor and blend until creamy.
Serve over pasta, chilled as a dip, or on toast!
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