This easy vegan tofu ricotta is ultra creamy, high in protein and comes together in under 20 minutes! It's the perfect plant-based alternative to classic ricotta and is made with only 6 simple ingredients.
This recipe is a great vegan option to use in any recipe that requires ricotta. It's perfectly cheesy and has that delicious creamy ricotta texture we all know and love. It works great for spreading on toast or adding to pasta dishes. One of my favourite ways to enjoy this vegan ricotta is to layer it on sourdough toast with sliced avocado, EBTB seasoning and drizzled vegan honey. You can also use it as a creamy dip for crackers and veggies.
Ingredients in this Easy Vegan Tofu Ricotta
Tofu - firm or extra firm tofu work best for a thicker ricotta texture. If you want a creamier, more liquid texture, use soft or medium firm tofu instead.
Nutritional Yeast - creates the perfect cheesy flavour while adding some extra protein
Lemon Juice - for flavour
Garlic - fresh, minced garlic works best for this recipe.
Olive oil - I use extra-virgin olive oil
Dried Oregano
Salt/pepper - optional for taste
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📖 Recipe
Easy Vegan Tofu Ricotta
Ingredients
- 1 block firm tofu
- 3 tablespoon nutritional yeast
- 2 tablespoon lemon juice
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- Salt/pepper (to taste)
Instructions
- Add all ingredients to a high speed food processor and blend until smooth.
- Transfer to a container, seal, and place in the fridge to firm up.
- Enjoy on toast, in pasta dishes, or however you'd like!
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