Are you ready for the best vegan ricotta? It's creamy, versatile, and perfect for all of your favorite Italian recipes. Only 5 ingredients, 1 bowl, and 5 minutes to make a batch. Rich in plant-based protein, it's a satisfying addition to entree recipes. No nuts, oil, or nutritional yeast.Yield: makes about 2 cups. Recipe lightly adapted from the tofu ricotta in Miyoko Schinner's book Artisan Vegan Cheese.
There's no need to press the tofu, but we do want to remove some of the water. Drain the package, and wrap a tea towel or paper towels around the block of tofu. Holding the tofu over the sink lightly squeeze to remove some of the water. Place the tofu in a bowl with the other ingredients.
1 (14 oz) package firm tofu, ½ cup plain, unsweetened vegan yogurt, 1 tablespoon lemon juice, ¾ teaspoon fine sea salt or mineral salt, ¾ teaspoon garlic powder, ¾ teaspoon Italian seasoning blend
Use a fork to mash the tofu and incorporate it with the yogurt and seasonings. Mash until the ricotta is as creamy as you like.
Taste for seasoning, adding more yogurt, garlic, salt, and herbs, if desired. The tofu ricotta can be used now in a recipe or refrigerated for later use.
YogurtWhether made from oats, coconut, cashews, almonds, or soy, look for a plain, unsweetened non-dairy yogurt for this recipe. If you have trouble finding one in your local grocery store, you can always make your own. I have two yogurt recipes - cashew and almond. Sweet vs Savory UsesThe seasonings in this recipe are geared toward savory recipes. If you're planning to make a sweet recipe with ricotta, omit the garlic powder and Italian seasoning and start with half the amount of salt. Taste and adjust, adding more lemon if desired. StorageStore vegan ricotta in an airtight container in the refrigerator for up to 5 days. As it sits some liquid may separate. Either stir it back in or strain it away. Tofu ricotta is freezer friendly. From frozen, thaw overnight in the refrigerator.