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Vegan Ricotta Cheese

Yields2 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

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

 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.

Nutrition Facts

2 servings

Serving size

Amount per serving
Calories148
% Daily Value *
Total Fat 7.8g10%
Cholesterol 0mg
Sodium 301.1mg14%
Total Carbohydrate 131g48%

Total Sugars 1.6g
Protein 8.6g
Vitamin A 0mcg0%
Vitamin C 39mg44%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.