Tofu Ricotta

Name: Tofu Ricotta
Prep time: 6 min
Cook time: 5 min
Total time: 11 min
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

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5 from 2 votes

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:

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Prep Time6

Cook Time5

Total Time11

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)

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

US Customary - Metric

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

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