This recipe for Tofu Ricotta – is a vegan, nut-free, low calorie, zero cholesterol alternative to ricotta cheese, perfect for lasagna, cannelloni, and other baked dishes where you want to a creamy, “cheesy” texture.
Helloooooooo FIVE minute, nut-free, VEGAN ricotta! This Tofu Ricotta Recipe is sooooooo easy to make and is great in baked dishes like lasagna, cannelloni or even enchiladas or chile rellenos. It is surprisingly flavorful and has great ricotta-like texture, without the calories of nut “cheeses”. The texture mimics whole milk ricotta very closely, and the ingredient list is short!
Feel free to add different fresh herbs to the basic recipe to customize it- for example, if going Mexican or using this for enchiladas or chile rellenos, add fresh cilantro or Mexican oregano instead of basil. It’s very adaptable!
It starts with a 14 ounce block of firm tofu.
Just drain it, and place it and the remaining ingredients in a food processor and pulse.
That’s it. It’s done.
Use it in this No Boil Mushroom Baked Ziti with Spinach
or this Zucchini Rolls with Spinach and Basil
or in this Roasted Chile Relleno Recipe!
Making Tofu Ricotta is so easy!
PrintTofu Ricotta ( vegan & nut-free)
Tofu Ricotta – a vegan, nut-free, low calorie alternative to ricotta cheese, perfect for lasagna, cannelloni, and other baked dishes!
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 2 cups
- Category: vegan
- Cuisine: gluten free
Ingredients
- 14 ounces tofu, firm, drained.
- 1 garlic clove
- ½ teaspoon kosher salt
- 1/4 teaspoon pepper
- small handful fresh herbs- basil, Italian parsley, cilantro, chives, scallions or use 1 teaspoon herbs de Provence or even dried oregano!
- 2 tablespoons olive oil add more for extra richness
- optional additions : nutritional yeast ( gives “cheesy” flavor, other spices)
Instructions
Drain the tofu, ( no need to press it dry) break it up with your hands and place it, along with the other ingredients in a food processor.
Pulse repeated until combined well and coarsely ground, but not totally smooth.
That’s it!
Use it like you wold ricotta cheese- great in lasagna, manicotti, etc…
Keywords: tofu ricotta, vegan ricotta recipe, tofu ricotta recipe, how to make tofu ricotta
8
Every picture looks gorgeous and I can’t wait to make this, but does one simply drain the tofu or use a press to get all water our first? I only have one package of tofu and I can’t figure if the extra water will help, or harm. Thank you, I’ll report back after I’ve made a batch of vegan, but how can they not be great with this recipe?
How long can this keep for?
1 week.