Description
This simple vegan tofu ricotta takes just minutes to make and you only need some basic, everyday ingredients. Leave it plain or add fresh basil to make herbed ricotta. Serve over pasta, as a dip or spread or use in your favourite lasagna recipe.
Ingredients
- 1 350 g package extra-firm tofu
- 1/4 cup nutritional yeast (25 g)
- 1/4 cup fresh lemon juice
- 1 tsp sea salt
- 1 tbsp apple cider vinegar
- 4 cloves garlic
- 1 cup lightly packed fresh basil, optional (30 g, sub dill, chives or other fresh herb of choice)
Instructions
- 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.
Notes
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.
Nutrition
- 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