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–+ servings
tofu ricotta in bowl
Erin Antoniak

Vegan Ricotta Cheese

5 from 6 votes
Learn how to make Vegan Ricotta Cheese that is so creamy, flavorful, and made with a special ingredient!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 cups
Course: dairy-free, gluten-free, vegan
Cuisine: American
Calories: 366
Ingredients Method Nutrition

Ingredients
  

  • 1 block firm tofu pressed + dried for 10 minutes.
  • 1 small lemon juiced - about 3 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 small shallot
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • 2 tbsp - 1/4 cup olive oil depending on desired consistency.

Method
 

  1. Press tofu either in a tofu press or by sandwiching between two paper towels and putting a stack of heavy books or pot on top. Let stand for 10 minutes.
  2. Crumble up tofu into blocks into food processor and blend until small crumbles.
  3. Add in lemon juice, yeast, basil, garlic, shallot, salt, pepper, oregano and blend again.
  4. Scrape sides down and then blend again.
  5. Slowly add in olive oil while blending until reach desired consistency.
  6. Serve over pasta, chilled as a dip, or on toast!
  7. Store in fridge for up to one week.

Nutrition

Calories: 366kcalCarbohydrates: 18gProtein: 25gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gSodium: 884mgPotassium: 382mgFiber: 7gSugar: 3gVitamin A: 191IUVitamin C: 31mgCalcium: 296mgIron: 4mg

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