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
Vegan Ricotta Cheese - Try Vegan Recipes

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