- Before you start, consider pressing the tofu for 20-30 minutes to remove excess water. While this isn’t totally necessary to the success of the recipe, pressing it will help with a more flavourful final result. See notes on how to press tofu.
- Blend all of the ingredients except for the basil until smooth, then add the basil and pulse a few times to combine.
- Store in a sealed container the fridge up to one week.
How to Press Tofu: Either use a tofu press or wrap the block of tofu in a dish towel, place on a plate and set a heavy object on top of it. This could be a heavy pan, a few cookbooks or a book with some canned goods placed on top. Let sit for 20-30 minutes then proceed with the recipe.
Herbs: Omit the basil for plain ricotta.
Usage: Anywhere you’d use traditional ricotta. Excellent served over a hot bowl of pasta or zucchini noodles, in lasagna or pasta shells, as a dip or spread for sandwiches, on salads and more.
- Serving Size: 1/4 cup
- Calories: 78
- Sugar: 0.3 g
- Sodium: 390 mg
- Fat: 3.4 g
- Carbohydrates: 3.2 g
- Fiber: 1.4 g
- Protein: 8.1 g
Keywords: tofu ricotta, dairy-free ricotta, how to make tofu ricotta