Vegan Ricotta Cheese

AuthorpadminCategoryDifficultyBeginner

This ultra cheesy vegan ricotta is tangy and wonderful on pizza, toast or spreads on crackers.

Yields2 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins

 1 block firm tofu, pressed
 1 small lemon, juiced
 3 tbsp nutritional yeast
 ¼ cup fresh basil
 2 cloves garlic
 1 small shallot
 ¾ tsp salt
 ½ tsp pepper
 1 tsp dried oregano
 2 tbsp olive oil

1

The first step is to press the tofu between two paper towels and putting a stack of heavy objects for 10 minutes.

2

After that, cut in pieces and crumble the tofu in the food processor and blend until the pieces became small.

3

Then add in the blender the yeast, basil, lemon juice, garlic, oregano, shallot, salt, pepper and mix it again with the blender.

4

Add in olive oil and blend it again until reaching mixture consistency.

5

You can serve over pasta, use it as a dip, or on toast!

6

You can keep it in the fridge for up to one week.

Photo credit and source: Erin Morrissey

Ingredients

 1 block firm tofu, pressed
 1 small lemon, juiced
 3 tbsp nutritional yeast
 ¼ cup fresh basil
 2 cloves garlic
 1 small shallot
 ¾ tsp salt
 ½ tsp pepper
 1 tsp dried oregano
 2 tbsp olive oil

Directions

1

The first step is to press the tofu between two paper towels and putting a stack of heavy objects for 10 minutes.

2

After that, cut in pieces and crumble the tofu in the food processor and blend until the pieces became small.

3

Then add in the blender the yeast, basil, lemon juice, garlic, oregano, shallot, salt, pepper and mix it again with the blender.

4

Add in olive oil and blend it again until reaching mixture consistency.

5

You can serve over pasta, use it as a dip, or on toast!

6

You can keep it in the fridge for up to one week.

Vegan Ricotta Cheese