Creamy, thick, and delicious, this easy Vegan Ricotta Cheese is ready in only 5 minutes for whatever deliciousness you have planned!
- 1-16 oz block (about 396g) firm or extra firm tofu, drained but not pressed (see note 1)
- 1/4 cup unfortified nutritional yeast (see note 2)
- Juice of 1 large lemon (to taste)
- 2 tbsp non-dairy milk (unsweetened)
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp salt (to taste)
- NOTE: It’s easiest to make this ricotta using a food processor or blender (with a pulse option), but you can use a fork instead (as long as you’re using tofu and not nuts or seeds; with nuts/seeds, you should soak before blending).
- Add everything to the blender or food processor and pulse until it’s the texture you like. I like somewhere in between super crumbly and super smooth. Just a little textured, slightly spongy, and totally like the ricotta I used to enjoy so much.
- To make with a fork, simply mash the tofu with the back of your fork in a bowl until its the texture you desire.
- Refrigerate in an airtight container for up to 6 days. Use it in a dish or be like me and eat it with a spoon--no judgement here!
- Note 1: For this recipe you’ll need either firm or extra firm tofu. You can use a softer tofu but it will probably be more of a sauce, and will lose some of that texture. If you have a medium block of tofu you could press it if you do want the texture. You could also try making vegan ricotta out of soaked almonds or cashews. If you’d rather use seeds, try using soaked sunflower seeds.
- Note 2: If you’re looking for a lighter ricotta like I made use unfortified nutritional yeast. Fortified will work, but your ricotta will be yellowish. This recipe will still taste good without the nutritional yeast if that’s not your thing, but it adds so much depth of flavor. If you’ve only tried nutritional yeast ON something, not mixed into something, try it like this. You might really like it, as the flavor is far different when it is mixed with other flavors like lemon and spices.
- Category: Cheese
- Method: Blender
- Cuisine: American, Italian
Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Sugar-Free, Vegan Ricotta