Creamy Dairy-Free Tofu Ricotta (Printable Version)
Creamy, dairy-free ricotta made from tofu in just 10 minutes. Ideal for lasagna, stuffed shells, or spreads.
# What You Need:
→ Base
01 - 14 oz firm tofu, drained and pressed
→ Flavorings
02 - 2 tbsp olive oil
03 - 3 tbsp lemon juice (about 1 lemon)
04 - 1 tbsp nutritional yeast
05 - 1 clove garlic, minced
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Optional Additions
08 - 2 tbsp fresh basil or parsley, chopped
09 - 1/2 tsp dried oregano
# How to Make It:
01 - Crumble the pressed tofu into a food processor or large bowl.
02 - Add olive oil, lemon juice, nutritional yeast, garlic, salt, and pepper.
03 - Process or mash until mostly smooth but still slightly textured, resembling traditional ricotta consistency.
04 - Fold in fresh herbs if using and adjust seasoning to taste.
05 - Use immediately or refrigerate in an airtight container for up to 5 days.
# Expert Advice:
01 -
- You get all the creamy satisfaction of ricotta without any dairy, making it perfect for lasagna night with everyone at the table
- Ten minutes and a food processor are all you need to transform basic tofu into something extraordinary
- The flavor gets even better after a day in the fridge, so meal prep becomes your best friend
02 -
- Overprocessing will make it gummy and weird, so stop when you still see small bits of tofu
- Letting it rest for 15 minutes before using helps the flavors meld together
03 -
- Freezing tofu first and then thawing changes the texture, making it even more ricotta like when blended
- A splash of miso paste can add incredible depth if you want something more complex