Tofu Ricotta
11 minute, creamy, dairy-free, nut-free, cheesy perfection. Quick Vegan Tofu Ricotta can be used anywhere traditional ricotta is used!
Servings: 1 (about 1/4 cup per serving)
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.
Notes
This recipe also found in Craving Vegan cookbook
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
Find it online:
https://www.easyveganmealplan.com/recipe/wprm-quick-vegan-tofu-ricotta/