Vegan Ricotta
This recipe for vegan ricotta is so easy to make from scratch! Thick, creamy, and undeniably cheesy, it’s an indispensable staple that works perfectly in all your favorite recipes.
Ingredients
- 1 (12.5 ounce) container firm silken tofu or extra firm silken tofu, drained
- ¼ cup nutritional yeast
- 2 tablespoons white vinegar or apple cider vinegar
- 1 teaspoon garlic powder
- 1 ½ teaspoons kosher salt
- 7.5 ounces extra firm tofu drained
Instructions
- Add the silken tofu, nutritional yeast, vinegar, garlic powder, and salt to a blender or food processor and puree until smooth.
- Add the extra firm tofu and pulse until uniform, but not totally smooth.
Notes
- Add fresh herbs for a bright summery flavor. Fresh basil is my favorite, followed closely by parsley, thyme, oregano, and rosemary. A touch of lemon zest is a great way add excitement too. Just chop them finely and fold them in by hand at the end, to taste.
- Make rosa ricotta, AKA pink ricotta, by blending in 1 to 2 tablespoons of tomato paste. An extra handful of finely chopped sun dried tomatoes is a great way to add more savory, umami depth of flavor.
- Don’t forget, ricotta is great for desserts, too! Make a sweet version by mixing in your favorite fruit jam or preserves, like blueberry strawberry, or apricot, to taste. Serve with crackers or spread on toast for a treat.
- If you want a thicker ricotta, use twice as much extra firm tofu. That usually means the full package, since there’s typically 14 – 16 ounces of tofu in a water-packed container.
Nutrition
Calories: 9kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 181mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin C: 0.002mg | Calcium: 4mg | Iron: 0.2mg