Creamy Tofu Ricotta Alternative (Printable version)

Creamy dairy-free tofu ricotta ready in 10 minutes. Ideal for lasagna filling or spreads.

# List of ingredients:

01 - 14 oz firm tofu, drained and pressed

02 - 2 tbsp olive oil

03 - 3 tbsp lemon juice (about 1 lemon)

04 - 1 tbsp nutritional yeast

05 - 1 clove garlic, minced

06 - 1/2 tsp salt

07 - 1/4 tsp black pepper

08 - 2 tbsp fresh basil or parsley, chopped

09 - 1/2 tsp dried oregano

01 - Crumble the pressed tofu into a food processor or large bowl.

02 - Add olive oil, lemon juice, nutritional yeast, garlic, salt, and pepper to the crumbled tofu.

03 - Process or mash until mostly smooth but slightly textured, resembling traditional ricotta consistency.

04 - Fold in fresh herbs if using and adjust seasoning to taste preference.

05 - Use immediately in your desired recipe or refrigerate in an airtight container for up to 5 days.

01 -

It comes together in 10 minutes with ingredients you can keep in your pantry for those oh-no-I-need-to-cook-dinner moments
The texture is so convincing that even the most stubborn cheese lovers at my table stopped asking what was different about the lasagna

02 -

I once forgot to press the tofu properly and ended up with ricotta that turned my lasagna into a watery mess, so please don't skip that pressing step
The flavor develops overnight in the refrigerator, so making it a day ahead actually improves the taste and texture

03 -

For extra tanginess, add another teaspoon of lemon juice, which I discovered accidentally when I squeezed too much and ended up loving the result
Mixing in a teaspoon of miso paste creates an even deeper umami flavor that nobody can quite put their finger on