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Vegan Ricotta

Amy
This Vegan Ricotta is a creamy, dreamy delight that’s ready in just 10 minutes. Made with simple, wholesome ingredients, it’s a versatile spread that’s perfect for lasagna, toast, or even as a dip.
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Prep Time 10 minutes
Total Time 10 minutes
Cuisine Italian
Servings 0

Equipment

  • food processor

Ingredients
  

  • 14 ounces extra-firm tofu, drained
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon zest
  • 2 cloves garlic
  • 1 teaspoon sea salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes

Instructions
 

  • In a food processor, place the tofu, lemon juice, olive oil, nutritional yeast, lemon zest, garlic, salt, oregano, and red pepper flakes and pulse until creamy.
  • Use in this vegetarian lasagna recipe or this stuffed shells recipe.
Keyword cashew ricotta, dairy-free recipe, plant-based ricotta, vegan cheese, vegan Italian cuisine
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