Tofu Ricotta Dairy Free Alternative (Print Version)

A creamy dairy-free ricotta made from tofu, ideal for lasagna and stuffed shells or as a spread.

# What You 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 Make:

01 - Crumble the pressed tofu into a food processor or large bowl, breaking it into small, manageable pieces.
02 - Pour in olive oil, lemon juice, nutritional yeast, garlic, salt, and black pepper.
03 - Process or mash until mostly smooth but retaining slight texture, similar to traditional ricotta consistency.
04 - Gently fold in fresh basil or parsley and oregano if using, then adjust seasoning to taste.
05 - Use immediately in your favorite dish or transfer to an airtight container and refrigerate for up to 5 days.

# Expert Tips:

01 -
  • It comes together in literally ten minutes with zero cooking required
  • The texture is so creamy and authentic that even dedicated cheese people cannot tell the difference
02 -
  • Pressing tofu for at least fifteen minutes makes a huge difference in final texture
  • The mixture tastes better after sitting for an hour so flavors can mingle
03 -
  • If you do not have a food processor, a potato masher works but takes more arm power
  • Taste before serving because tofu absorbs seasoning differently than dairy

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