Tofu Ricotta

Print Recipe
5 from 1 vote

Tofu Ricotta

11 minute, creamy, dairy-free, nut-free, cheesy perfection. Quick Vegan Tofu Ricotta can be used anywhere traditional ricotta is used! 
My Notes:
Prep Time6 mins
Cook Time5 mins
Total Time11 mins
Meal Type: Snacks
Special: 10 Ingredients or Less, Gluten-Free, Nut-Free, Seasonal (Hot Weather), Vegan Cheese
Tool: Stove
Ingredient: Tofu
Servings: 1 (about 1/4 cup per serving)
Calories: 417kcal
Ingredients
  • 1 tablespoon(s) olive oil
  • 1 yellow onion chopped
  • 2 clove(s) garlic minced
  • 1 12oz block(s) extra-firm tofu drained
  • 1/4 cup(s) lemon juice
  • 2 tablespoon(s) nutritional yeast
  • 1 tablespoon(s) white miso paste
  • 1/2 teaspoon(s) salt
Instructions
  • Heat the oil in a skillet or frying pan over medium-high heat. When hot, add in the onion and garlic and sauté until the onions turn translucent and begin to brown. 
  • Break the tofu into four pieces and add it to a food processor (recommended) or blender. Add the sauté onions and garlic, along with all of the remaining seasonings. Blend until smooth and creamy stopping to scrape the sides as needed. If your ricotta is too thick, add 1 - 2 tablespoons of water as needed to reach desired consistency.
Nutrition
Serving: 1batch (nutrition for the entire recipe) | Calories: 417kcal | Carbohydrates: 25g | Protein: 32g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 1456mg | Potassium: 900mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7IU | Vitamin C: 34mg | Calcium: 164mg | Iron: 5mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan