This 5 minute tofu ricotta cheese recipe has the flavour and texture of real ricotta! It’s packed with protein, with a fresh + neutral flavour that you can use in your favourite sweet or savoury recipes.
This quick + easy tofu ricotta cheese is super versatile, so you can use it sweet or savoury!Want to save this recipe?
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If you’re new here, you might not know that I used to be a vegetarian who LIVED for cheese. I ate it three meals a day. So believe me when I say that I take a vegan cheese recipe pretty seriously.
I am NOT gonna waste your time.
And it is a bold move to put another tofu ricotta recipe on the internet…because my friend Nisha makes the loveliest whipped tofu ricotta. It’s so good: silky and deeply savoury.
But as much as I love it, I realized that I still needed a tofu ricotta recipe in my back pocket that tasted and performed like actual ricotta cheese. One that has that fresh, mild flavour of real ricotta, so I could use it in sweet or savoury recipes. With that creamy, thick and slightly grainy texture and of course, a ton of protein.
Because before avocado toast was a thing, high protein ricotta toast was a thing and I wanted to make it again.
At the risk of sounding overconfident, I think you’re gonna love my version too. Use it to make a vegan lasagna. Or make zucchini roll ups. Or yes, treat yourself to a little ricotta toast and feel like you’re in a cute cafe for a fraction of the price.
And if you’re looking for even more feel good, fun to eat plant-based recipes, maybe grab a copy of my book Plant Magic at your library or local bookstore!
Here’s how to make the easiest and most versatile tofu ricotta cheese in minutes!
There are a lot of yummy store-bought vegan cheeses…but in some cases, it’s actually easier (and more affordable!) to make your own!
Just 5 ingredients and 5 minutes of your time. Meal prep to use throughout the week! It keeps super well.
You want an extra firm tofu here for a protein rich base…typically 12-14g protein per quarter block. Want it a little creamier?Firm tofu would work too.
Where homemade vegan cheese really shines over store-bought is that when you make them from whole foods, they’re typically way more nutritious: more protein and way less saturated fat (let the dietitian remind you we don’t want to eat too much saturated fat!). Plus, since this is a nut free recipe, more people can enjoy it (it’s even low FODMAP!).
You’ve got a lot of control over the flavour and texture here, which is good because tofu naturally varies in both! Buuuut…I don’t recommend skipping the oil as tofu is low fat and without it, the flavour won’t pop.More easy, nutritious vegan cheese recipes:
Easy (Protein-Packed!) Tofu Ricotta
4 servings
Prep Time: 5 minutes mins
Total Time: 5 minutes mins
This 5 minute tofu ricotta cheese recipe has the flavour and texture of real ricotta! It’s packed with protein, with a fresh + neutral flavour that you can use in your favourite sweet or savoury recipes.
Pin Print- 12 oz block extra firm tofu, pat dry
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon nutritional yeast
- half lemon, zest only
- ¾ teaspoon salt
- 1 – 2 tablespoons water, to adjust texture as needed
Place all the ingredients in a food processor, and process until smooth, 1-2 minutes, scraping once or twice.
Taste and adjust salt, lemon juice or nutritional yeast as needed.
This tofu ricotta has a slightly grainy texture, just like real ricotta.
Want it a little creamier? Add in lemon juice or water, 1 tablespoon at a time, while the motor is running. Don't overdo it!
Firm tofu is low FODMAP in a one cup serving, so if you stick to 3/4 cup or less of this recipe, you should easily be in the low FODMAP zone. Bonus of not adding garlic!!
Packed with protein – about 13g per 1/4 recipe – this easy, 5 minute tofu ricotta is a versatile meal prep for your favourite recipes.Disclaimer: This story is auto-aggregated by a computer program and has not been created or edited by evesfit.
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