Creamy Dairy-Free Tofu Ricotta (Printable version)

Creamy, dairy-free ricotta alternative ready in 10 minutes. Ideal for lasagna, stuffed shells, or spreads.

# What You’ll Need:

→ Base

01 - 14 oz firm tofu, drained and pressed

→ Flavorings

02 - 2 tbsp olive oil
03 - 3 tbsp lemon juice (about 1 lemon)
04 - 1 tbsp nutritional yeast
05 - 1 clove garlic, minced
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Optional Additions

08 - 2 tbsp fresh basil or parsley, chopped
09 - 1/2 tsp dried oregano

# How to Make It:

01 - Crumble the pressed tofu into a food processor or large bowl.
02 - Add olive oil, lemon juice, nutritional yeast, garlic, salt, and pepper.
03 - Process or mash until the mixture is mostly smooth but still slightly textured, resembling traditional ricotta.
04 - Fold in herbs (if using) and adjust seasoning to taste.
05 - Use immediately or refrigerate in an airtight container for up to 5 days.

# Expert tips:

01 -
  • You will shock everyone who thinks ricotta requires dairy at all
  • The texture is so convincing you might fool yourself
02 -
  • Underprocessing leaves it grainy but overprocessing makes it gummy
  • Letting it rest for 10 minutes before serving marries the flavors together
03 -
  • Freeze then thaw your tofu first for a naturally spongy texture that absorbs more flavor
  • The lemon juice can be swapped for white wine vinegar for a mellower tang

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