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Vegan Ricotta Recipe

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This Vegan Ricotta is creamy, slightly tangy, and easy to make with tofu, nutritional yeast, lemon juice, and simple seasonings. Its versatile texture makes it perfect for lasagna, stuffed shells, pasta, Crostini, sandwiches, and savory spreads.

Ingredients

  • 14 ounces firm or extra-firm tofu, drained
  • 3 tablespoons nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove, optional
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1–2 tablespoons unsweetened plant-based milk, as needed
  • 2 tablespoons chopped fresh basil, optional
  • 1 tablespoon chopped fresh parsley, optional

Instructions

  1. Drain the tofu thoroughly and gently press out excess moisture with a clean kitchen towel or paper towels.
  2. Break the tofu into chunks and place it in a food processor.
  3. Add the nutritional yeast, lemon juice, olive oil, salt, black pepper, and optional garlic.
  4. Pulse several times until the tofu breaks down into small pieces, scraping down the sides of the food processor as needed.
  5. For a traditional ricotta-like texture, stop processing while the mixture remains slightly grainy and crumbly.
  6. For creamier Vegan Ricotta, add unsweetened plant-based milk 1 tablespoon at a time and process a little longer until the desired consistency is reached.
  7. Taste and adjust the lemon juice, nutritional yeast, salt, and black pepper as desired.
  8. For an herbed version, fold the chopped basil and parsley into the finished ricotta.
  9. Use immediately or refrigerate for about 30 minutes before serving to allow the flavors to blend.

Notes

  • Firm or extra-firm tofu provides the best slightly grainy, ricotta-like texture.
  • Avoid over-processing if you prefer a traditional crumbly ricotta consistency.
  • For almond Vegan Ricotta, use soaked blanched almonds blended with lemon juice, nutritional yeast, salt, and enough water to reach the desired consistency.
  • For cashew ricotta, use soaked raw cashews for a richer and denser variation.
  • For an Italian herb variation, add fresh basil, parsley, oregano, and garlic.
  • For spinach ricotta, fold in finely chopped cooked spinach after squeezing out as much excess moisture as possible.
  • For a spicy version, add red pepper flakes, extra black pepper, or a small pinch of cayenne.
  • Store Vegan Ricotta in an airtight container in the refrigerator for up to 4–5 days.
  • If liquid separates during storage, stir the ricotta before using. Additional nutritional yeast can be added to thicken it if needed.
  • Serve chilled or at room temperature as a spread, dip, or Crostini topping.
  • Use in lasagna, stuffed shells, manicotti, baked pasta, sandwiches, or other recipes in place of traditional ricotta.

Nutrition

Find it online: https://thefamilycooking.com/vegan-ricotta-recipe/