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a bowl of blended tofu with basil on top

Vegan Ricotta Cheese (Tofu Ricotta)

This vegan ricotta is made from tofu, olive oil and lemon in about 5 minutes, and it comes out creamy, nut-free and surprisingly high in protein. It's the easy peasy dairy-free staple that’s perfect for lasagna or pasta bakes!
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Course: Vegan Basics
Cuisine: Italian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 97kcal
Author: Paris | Vegan Cocotte

Ingredients 

  • 14 oz (400 g) tofu
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Instructions

  • Drain the tofu and pat it dry. Break it into chunks and add it to the bowl of a food processor.
    14 oz tofu
  • Add the olive oil, lemon juice, lemon zest, nutritional yeast, garlic powder and salt.
    3 tablespoons olive oil
    3 tablespoons lemon juice
    1 teaspoon lemon zest
    2 tablespoons nutritional yeast
    ½ teaspoon garlic powder
    ½ teaspoon salt
  • Process for 2 to 3 minutes until completely smooth and creamy, stopping to scrape down the sides once or twice.
  • Taste and adjust the salt or lemon. Use straight away, or chill for 30 minutes before serving.

Notes

  • To use in sweet recipes, add just ¼ teaspoon salt and skip nutritional yeast and garlic.
  • If you want a curdier ricotta, stop processing a little earlier.
  • Don’t press the tofu; you need it to be a bit watery for silky ricotta.

Nutrition

Calories: 97kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 148mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 0.5IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg