Once again, tofu and nutritional yeast come to the rescue! This simple tofu ricotta recipe is just:
6 Ingredients (including salt and pepper)
5 Minutes
Made In Your Blender Or Mashed By Hand
And The Perfect Addition To Pasta, Pizza, Or These Stuffed Puff Pastry Appetizers!
Ingredients For Tofu Ricotta
Six ingredients are all you need for this simple tofu ricotta recipe!
- Extra Firm Tofu
- Lemon Juice
- Nutritional Yeast
- Salt
- Pepper
- And Garlic Powder
Making Tofu Ricotta Without A Blender
Although I haven’t tried this recipe without a blender I suspect that you should be able to get really good results.
Try mashing the tofu and stirring in the remaining ingredients. Adding a splash of plant milk, oil, or water could help the tofu mash if you’re having a hard time smoothing it out.
The one thing to keep in mind if using a blender for this recipe is to not over-blend the mixture… unless you want a tasty smooth ricotta that is! I love how versatile this recipe is. It’s very similar to our Dill Breakfast Spread which is a great cream cheese substitute. So even if you blend this “ricotta” down a little too much… you’ll end up with a tasty cream cheese!
Recipe Cost
Another perk to this simple tofu ricotta recipe? It’s thrifty!
This recipe makes 2 cups or 500 g of ricotta and costs us approximately: CAD $3.77. A tub of 454 g ricotta from our local grocery store would cost us at least $6.99!
I hope you’re as excited about the possibilities of this ricotta as I am! Make sure you try it in our festive Spinach & “Ricotta” Puff Pastry Pockets!
And if you’re a fan of quick tofu inventions make sure to check out our Quick And Easy Tofu Feta, as well as our Dill Breakfast Spread, our 5 Minute Oil-Free Mayonnaise and even… our Easy Homemade Yogurt!
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Simple Tofu Ricotta To The Rescue – 5 Minute Recipe
- Total Time: 5 minutes
- Yield: 500 g (2 cups) 1x
- Diet: Vegan
Description
5 minutes and 6 ingredients (including salt & pepper) are all you need for this simple tofu ricotta recipe! Lasagna, pizza… get creative!
Ingredients
- 350g extra firm tofu
- 3 tbsp lemon juice
- 3 tbsp nutritional yeast
- ¼ – ½ teaspoon sea salt (based on preference)
- ⅛ tsp black pepper
- ½ tsp garlic powder (use fresh garlic if desired)
- fresh herbs, optional
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Add all the ingredients to your blender and blend or pulse to combine. Stop your machine and scrape down the sides as needed.
- For a more textured “ricotta” don’t blend until smooth. If you reach your desired texture and can still see some nutritional yeast that has not been fully blended you can remove the “ricotta” from the blender and stir by hand.
- For a smooth “ricotta” blend until fully combined. You can add 1 tablespoon or so of plant milk or oil to encourage the mixture to blend.
- Make sure to try this easy tofu ricotta in our festive Spinach & “Ricotta” Puff Pastry Pocket appetizer!
Notes
Approximate cost without additional herbs: CAD $3.77 vs. $6.99 for just 454 g store-bought ricotta cheese.
- Category: Thrifty How-Tos
- Method: Blender
- Cuisine: Italian
Wayne
I made two batches of this yesterday while I was making your vegan Lentil Lasagna. Although, I did forget the lemon juice. Next time, I’ll remember. Would ACV be an acceptable substitute for the lemon juice if none are on hand?
I used my immersion blender.
This is another great tool in my toolbox.
I have to say that making this was the easiest part of making the lasagna.
The most complicated part was making the lasagna sheets from scratch.
I took a bog standard egg pasta recipe and veganised it. However, just to be on the safe side, I doubled the “eggs” I used in that I used 3 flax eggs, and 3 chia eggs.
There’s a breakfast cookie recipe that I have been holding off making because it stipulates ricotta. Dairy Ricotta at the store is hideously expensive and I hadn’t come across a vegan version, until I stumbled on your YouTube video about vegan lasagna.
I have to say, I’ve watched a fair few vegan lasagna videos and that yours is the one I chose to make because you didn’t require impossible, or beyond meat.
Thank you very much Ms. Katherine!
Yours, Very Sincerely And Respectfully,
Wayne M. Scace ( Not-Quite a Vegan )
Kathryn Alexandre
haha I’m so glad you liked this ricotta Wayne and that you appreciated a lasagna recipe without beyond or impossible meat. I’ve had those products a couple of times but I don’t ever cook with them so I was determined to make a “meaty” lasagna without them!
You could definitely use apple cider vinegar in this ricotta if no lemon juice is on hand. That would still add a nice tang to the tofu.
I too love my immersion blender and use it all the time!
I love your pasta experiment. I wonder if you ground the chia seeds? I wouldn’t have thought to try that but that’s a neat idea.
Thank you so much for your review Wayne and for the star rating. This means so much to us!