I’m incredibly excited to share my first vegan cheese recipe with you! Vegan cheese recipes have been daunting for me to attempt until now. I introduce to you this easy, simple, and great tasting Vegan Tofu Ricotta. This recipe has just 9 ingredients and can be made in 5 minutes in a blender or food processor. This recipe is nut-free, dairy-free, egg-free, and gluten-free.
Vegan Tofu Ricotta Ingredients:
The best part about this recipe is it only requires 9 simple ingredients, most of which you likely already have in your pantry.
- Block of Extra Firm Tofu
- Lemon Juice (Fresh or Store-Bought)
- Olive Oil
- Nutritional Yeast. (This is the one we get from Amazon.* It’s the best value and tasting.)
- White Miso (You can use regular miso as long as it has no ginger or other special flavors added. You can also skip this ingredient all together. Here’s the one I used that I buy from Amazon.*)
- Garlic Cloves
- Dried Basil
- Salt
- Pepper
How to make Vegan Ricotta without Nuts
I get it, nut-based recipes are expensive and time-consuming, and I am not about that life. That’s why this tofu ricotta is an amazing, quick, and affordable recipe! No need to soak nuts overnight or drive all around town trying to find raw nuts that always somehow cost $20 a pound. Here’s how I did it:
- First, you’ll want to gather your ingredients and a food processor or blender.
- Next, break the tofu into 4 smaller chunks and then add the other remaining ingredients.
- Now you can blend everything until you reach your desired consistency, seasoning more to your desired taste.
- Your vegan ricotta is now ready to use in other dishes or eat with crackers.
- Store unused ricotta in the fridge for up to 5 days.
Substitution:
Extra-Firm Tofu: While you can’t completely remove the tofu unlike other ingredients, you can use any other consistency of tofu you can find. The soft the tofu the less you should need to blend it.
White Miso Paste: You can substitute the miso paste with any other miso you have as long as it doesn’t have other flavors added like ginger or sesame. You can also completely skip this ingredient, but you’ll want to add more nutritional yeast to reach the proper cheesy flavor.
If you make this recipe we’d love to hear from you down below in the comment sections. You can also tag us on one of our social media or use our hashtag #vegantheway. You can also stay up to date with our new recipes and post by subscribing to our email notifications.
If you liked this Vegan Tofu Ricotta recipe check out some of our other recipes like our Vegan Mushroom Stroganoff, or maybe something sweet like our Vegan Pumpkin Bread Recipe.
Vegan Tofu Ricotta
Equipment
- Food Processor or Blender
Ingredients
- 1 block extra-firm tofu , drained.
- 2 1/2-3 tbsp lemon juice
- 1 tbsp olive oil
- 3 tbsp nutritional yeast
- 1 tbsp white miso
- 3-4 cloves of garlic , minced.
- 1 tbsp dried basil
- Salt and pepper to taste.
Instructions
- Break the tofu into the food processor and add all the remaining ingredients. Blend until you reach your desired consistency and season more according to your taste.
- Enjoy alone with crackers, in a pasta dish, or however you'd like. Store unused ricotta in an airtight container in the fridge for up to 5 days.
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