Vegan Ricotta Cheese
Classic tasting ricotta made with tofu. Add spinach for healthy spinach ricotta!
Ingredients
- 1 14 oz package extra firm tofu drained and pressed
- 2 1/2 tablespoons nutritional yeast
- 1 tablespoons light olive oil
- 1 teaspoon salt
- 1 clove garlic or 1/4 tsp garlic powder (omit for sweet dishes)
- 1 handful basil or 1 tbsp pesto or dried herbs (omit for sweet dishes)
- 1 splash plain soy milk or water to thin it out if necessary.
If adding veggies:
- 1 cup frozen spinach (or wilted spinach) thawed, drained and pressed
- 1 cup veggies of choice chopped and steamed
Spinach ricotta
- 1 cup frozen spinach
Instructions
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Drain and press a container of extra firm tofu getting out as much liquid as possible.
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Crumble the tofu into a large food processor.
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Add 2 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp salt, a clove of garlic, and a handful of basil. (Omit the garlic and basil if you are using the ricotta for a sweet dish).
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Blend well for 2 minutes in a food processor. Add a splash of soy milk if needed to thin out the ricotta to a smooth spreadable texture.
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Use as you would ricotta in your favorite recipes like stuffed shells, lasagna, ravioli, and more.
For spinach ricotta
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Thaw the frozen spinach then put it in a colander, press out the water and then add it to the ricotta. Stir the spinach in with a spoon if you want it to stay in bigger pieces or add the spinach to the food processor and blend if you want it more hidden in the ricotta.
Recipe Video
Recipe Notes
- Different brands of tofu vary greatly in firmness and water content. You may not need any additional soymilk if your tofu is softer.
- You may add a tablespoon or 2 of sugar to the ricotta if you are using it to fill blintzes or cannoli and be sure to leave out the garlic and herbs.
- If using this ricotta for stuffed shells or manicotti, double the recipe to make enough to fill 16 oz. of jumbo stuffed shells or manicotti.