Vegan Tofu Ricotta (Dairy-Free)

Sam

This vegan tofu ricotta tastes so much like the real thing that I wouldn't believe it was vegan if I didn't make it myself

5 from 1 vote

Prep Time 10 mins

Cook Time 0 mins

Cuisine Italian

1 pack (14 oz.) firm tofu; drained/pressed
1 tablespoon Minced garlic (4-6 cloves fresh)
2 tablespoons Nutritional yeast
1 tablespoon Lemon juice
1/2 teaspoon Salt
1 tablespoon Onion powder 1
1 tablespoon Italian seasoning
2/3 cup (optional) Vegan italian cheese (I used a mix of parmesan and mozzarella)

Drain and press tofu
Break the tofu into pieces and put them into your food processor
Add your remaining ingredients
Blend on high until smooth
Use in ravioli, lasagna, tortellini, or even as a dip for crackers (I like to bake a small remekin of it for a few minutes and use it as a warm cracker spread)

Firm tofu is best for a smooth texture, but extra firm will probably work too. Either way, press it for a bit before you begin to ensure it's not holding too much moisture.
I use the pre-minced garlic you can buy at the store because I always have it on hand. If you don't have this, you can use 4-6 cloves of garlic depending on how garlicky you want your ricotta to be. You could use garlic powder too. I'd probably use about 1 teaspoon of it, and taste at the end to see if you want to add more.
Italian seasoning is just a blend of the usual Italian dried spices — basil, oregano, rosemary, and thyme. If you don't have the blend, just use your spices of choice to make up the tablespoon.
I like adding vegan parmesan and vegan mozzarella because I think it adds an extra cheesy flavor, but most people are good with just the nutritional yeast. It's up to you if you add it.

Keyword cheese, dairy-free, dip, sauce, vegan

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