This tofu ricotta is another dairy free favorite from Chef Alex Bury.
Special Diet Notes: Tofu Ricotta
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
Tofu Ricotta
Author: Alisa Fleming
Ingredients
- 1 box Mori-Nu silken tofu
- 1 lb firm, fresh tofu
- ¼ cup olive oil
- 1 tablespoon chopped garlic
- 2 tablespoon nutritional yeast
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoon herbs (basil, parsley, oregano, etc)
- ¼ cup lemon juice
Instructions
- Puree in a food processor with the “s” blade, but not too well—ricotta has a little bit of texture, it’s not completely smooth. You can also make in a bowl with a potato masher.
- Taste and adjust seasonings to your own personal tastes.
- Bake in a lasagna or on polenta.
4 Comments
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Just curious what is the purpose for the nutritional yeast? Can it be left out if I can’t find it?
Hi Kimberly, nutritional yeast gives it that cheesy “umami” flavor. You can omit it, for a little less cheesiness, but still good alternative. I’ve made tofu ricotta quite a bit without nutritional yeast. I do recommend trialing nutritional yeast some time though. One package goes a long ways as you only need a little and it’s very light.
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