Vegan Tofu Ricotta Cheese
This vegan tofu ricotta cheese is a dairy-free alternative to classic ricotta. It's so cheesy and made in just 5 minutes with only 4 ingredients!
Servings: 8
Calories: 53kcal
Ingredients
- 14 ounces firm tofu drained
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 and ½ teaspoons salt
Instructions
- Chop the tofu and add it to a food processor or a high-speed blender. I don’t usually press it, but it’s up to you.
- Add all the remaining ingredients and blend until smooth.
- Use the ricotta as you would traditional dairy ricotta, for both sweet and savory dishes, or as a spread or dip. For sweet dishes, I would add less salt, though.
Notes
- This recipe yields about 1 and ½ to 1 and ¾ cups (360-420 ml).
- Soft or silken tofu is also a good choice, but I prefer to use firm or extra firm tofu for the best texture.
- You could also use white or apple cider vinegar instead of lemon juice, but I think this cheese tastes better when using lemon juice.
- If you can’t find nutritional yeast, you could also use brewer’s yeast, but keep in mind not all brands of brewer's yeast work as some of them have a strong bitter flavor.
- Refrigerator: store the leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: store the leftovers in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 53kcal | Carbohydrates: 3g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 438mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
