Dairy-Free Ricotta Cheese
 
Prep time
Total time
 
This recipe is from my flagship cookbook, Go Dairy Free: The Guide and Cookbook. It makes a soft ricotta, ideal for lasagna, stuffing shells, and raviolis. I like the texture of firm silken tofu combined with regular tofu, but you can experiment with whatever type and firmness you have on hand.
Author:
Recipe type: Dairy Alternative
Cuisine: Italian
Serves: 2½ cups
Ingredients
  • 1 (12-ounce) package firm silken tofu
  • 8 ounces firm tofu
  • 2 tablespoons oil
  • 1 to 2 tablespoons nutritional yeast flakes, to taste
  • 4 teaspoons lemon juice
  • 1½ teaspoons salt, or to taste
  • ¼ teaspoon black pepper
  • 1 teaspoon dried or 1 tablespoon fresh oregano, basil, thyme, or parsley (optional)
Instructions
  1. Drain and gently press the tofus, using a tea towel or paper towels, to remove any excess water.
  2. Put the pressed tofus, oil, nutritional yeast, lemon juice, salt, and black pepper in a medium bowl. Mash with a fork or potato masher until all ingredients are well incorporated and the mixture takes on a ricotta-like texture, about 3 minutes.
  3. Stir in the herbs (if using).
  4. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Serving size: ¼ cup Calories: 70 Fat: 5.2g Saturated fat: .9g Carbohydrates: 1.5g Sugar: .4g Sodium: 357mg Fiber: .9g Protein: 5.6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/tofu-dairy-free-ricotta-cheese-sub