Vegan Tofu Ricotta Cheese (Nut-Free)
Vegan Tofu Ricotta Cheese, a plant-based (and nut-free!) take on traditional ricotta cheese using tofu, nutritional yeast, lemon juice, and seasonings. Perfect for vegan lasagna and stuffed shells!
Equipment
- 1 food processor or high-powered blender
Ingredients
- 12 ounces extra firm tofu 1 block tofu
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch salt to taste
Instructions
- Prep tofu: Remove tofu from the package and squeeze slightly to remove excess liquid, but do not press or dry. Then tear tofu apart with your hands and place into a food processor or blender.12 ounces extra firm tofu
- Blend ingredients: Add lemon juice, nutritional yeast, garlic powder, onion powder, and a pinch of salt to the food processor with the tofu. Pulse to chop the ingredients until they are well blended, using a spatula to scrape down the sides of the food processor to make sure the ingredients are all blended until smooth. Taste the blended tofu ricotta and add more seasonings, as desired.12 ounces extra firm tofu, 1 tablespoon lemon juice, 1 tablespoon nutritional yeast, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 pinch salt
- Chill in the refrigerator (optional): This chilling step is optional, but will help to set the cheese and make it more sturdy when cooking. To do this, store the tofu ricotta in an airtight container in the refrigerator for a minimum of two hours before cooking or serving to let it thicken and make it more like traditional ricotta cheese.
- Serve tofu ricotta: Serve ricotta in lasagnas, stuffed shells, or even as a spread on toast.
Notes
- Prep ahead: Make a big batch of tofu ricotta up to 4 days before serving or cooking.
- Leftovers and storage: Store in an airtight container in the refrigerator for up to 4 days before using. Freeze tofu ricotta in an airtight container or freezer-friendly bag for up to one month. To thaw, remove it to the refrigerator 24 hours before serving or using.
- Nutrition notes: This recipe uses only plant-based ingredients, which makes it suitable for vegan diets. This recipe is gluten free. Nutrition information is an estimate using only a pinch (about 1/8 teaspoon) of salt.
Nutrition
Serving: 1servingCalories: 28kcalCarbohydrates: 2gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gSodium: 32mgPotassium: 90mgFiber: 0.3gSugar: 0.5gVitamin A: 0.1IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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