Creamy Dairy-Free Tofu Ricotta (Printable version)

A creamy dairy-free ricotta alternative ready in 10 minutes, ideal for Italian dishes or spreads.

# What You'll Need:

→ Base

01 - 14 oz firm tofu, drained and pressed

→ Flavorings

02 - 2 tbsp olive oil
03 - 3 tbsp lemon juice (about 1 lemon)
04 - 1 tbsp nutritional yeast
05 - 1 clove garlic, minced
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Optional Additions

08 - 2 tbsp fresh basil or parsley, chopped
09 - 1/2 tsp dried oregano

# How to Prepare:

01 - Crumble the pressed tofu into a food processor or large mixing bowl.
02 - Pour in olive oil, lemon juice, nutritional yeast, minced garlic, salt, and black pepper.
03 - Process or mash until mostly smooth with slight texture, resembling traditional ricotta consistency.
04 - Fold in fresh basil, parsley, or oregano if using. Taste and adjust seasoning as needed.
05 - Use immediately for lasagna, stuffed shells, or spread. Refrigerate in airtight container up to 5 days.

# Expert advice:

01 -
  • It comes together in literally ten minutes but tastes like you spent hours perfecting it
  • The texture is shockingly close to traditional ricotta, even my Italian grandmother couldnt tell the difference
02 -
  • Pressing your tofu thoroughly is non-negotiable, otherwise you'll end up with watery, disappointing ricotta that wont hold its shape
  • Let it rest in the fridge for at least an hour before using, the flavors meld together beautifully and the texture firms up
03 -
  • If you don't have a food processor, a potato masher works perfectly for a chunkier, rustic texture that many people actually prefer
  • Freeze any extra ricotta in small portions, it thaws beautifully and you'll always have some ready for last-minute meals

Go Back