Vegan Ricotta – a healthy, nut-free, low-calorie alternative to ricotta cheese, made with tofu, perfect for lasagna, cannelloni, and other baked dishes!
- 14 ounces tofu, firm, drained.
- 1 garlic clove
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- small handful fresh herbs- basil, Italian parsley, cilantro, chives, scallions or use 1 teaspoon herbs de Provence, Italian herbs or even dried oregano!
- 2 tablespoons olive oil add more for extra richness
- optional addition : 1-3 teaspoons nutritional yeast (gives it a “cheesy” flavor, other spices)
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.
Use it like you wold ricotta cheese- great in lasagna, manicotti, etc…
- Serving Size: ¼ cup
- Calories: 69
- Sugar: 0.3 g
- Sodium: 6.1 mg
- Fat: 5.4 g
- Saturated Fat: 0.9 g
- Carbohydrates: 1.6 g
- Fiber: 0.5 g
- Protein: 4.5 g
- Cholesterol: 0 mg
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