Vegan Tofu Ricotta

★★★★★

5 from 1 review

This Vegan Tofu Ricotta is thick, creamy and rich. Just 7-ingredients needed to make this versatile vegan cheese. This recipe is also gluten free, dairy free and nut free.

Author: Lisa Kitahara
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1.5 cups 1x
Category: Cheese
Method: Food Processor
Cuisine: Italian

Ingredients

Units Scale

1 14 oz block extra firm tofu, pressed for 10-15 minutes
1/2 cup white beans (120g)
3 tbsp nutritional yeast
1/2 lemon, juiced (25g)
1 tbsp miso paste (20g)
2 tbsp tahini (32g)
4 large garlic cloves garlic cloves (12g // roasted or raw)
1 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Into a food processor, add in the white beans and blend until mostly smooth. Then add in the tofu, nutritional yeast, lemon juice, miso paste, tahini, garlic cloves and salt. Blend until it comes together and resembles the consistency of ricotta. It should be smooth but not completely pureed.

Notes

Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

Keywords: vegan cheese, tofu ricotta, vegan tofu ricotta, plant based ricotta

Find it online: https://www.okonomikitchen.com/vegan-tofu-ricotta/