Ingredients
For the Dairy-Free Ricotta
- 14 oz. (400 g) block firm tofu, drained
- 2 tbsp (30 ml) fresh lemon juice (bottled lemon juice can be used in a pinch)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (5 g) nutritional yeast
- 1 tbsp (15 ml) olive oil
- 1 tsp (6 g) salt, or to taste
Instructions
- Prepare the tofu: Crumble the firm tofu into small pieces before placing it into a food processor or blender, ensuring it blends evenly and mimics ricotta’s texture.
- Add flavoring ingredients: Pour in the lemon juice, apple cider vinegar, nutritional yeast, olive oil, and salt into the tofu in the processor to build the creamy and tangy profile characteristic of ricotta.
- Blend to desired texture: Pulse the mixture until it becomes creamy yet retains a slightly grainy consistency similar to traditional ricotta. Stop occasionally to scrape down the sides for uniform blending.
- Taste and adjust: Sample the ricotta and tweak the seasoning by adding more salt, lemon juice, or olive oil as preferred to achieve the perfect balance of flavors.
- Use and serve: Incorporate the dairy-free ricotta in your favorite recipes such as lasagnas, stuffed shells, or simply use it as a spread on toast or crackers. Enjoy immediately or refrigerate for later use.
Notes
- For the freshest flavor, use fresh lemon juice rather than bottled.
- This ricotta keeps well refrigerated in an airtight container for up to 5 days.
- Adjust consistency by adding a splash of plant milk if too thick or blending less for chunkier ricotta.
- Nutritional yeast adds a cheesy flavor and is optional if unavailable.
- This recipe is easily doubled or halved depending on desired yield.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment / Cheese Substitute
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
