Before all of the wonderful plant-based products on the shelf these days, if I wanted ricotta cheese, I had to make it myself. It was one of the recipes that I learned how to make in culinary school.
Lately, the cost of my favorite ricotta has gone from reasonable to ridiculous. I just cannot pay nearly $10.00 for an 8 oz container of ricotta when I can easily make it for half the price. If you don’t have a food processor, do not fret! You can easily make it the old-fashioned way in a bowl and mash the tofu with a fork.
I love it as a spread on toast with fresh or roasted veggies! It’s terrific for breakfast, lunch, or dinner! Frankly, the possibilities are endless!
This tofu ricotta is easy to assemble and tastes much like milk-based ricotta! You can also add fresh herbs like basil or oregano. Add 1/4 cup of canned pumpkin and some fresh nutmeg, and make my stuffed shells!Print
Used as a spread or a dip, this is wonderful in pasta or on toast!
- 1 block of extra firm tofu (12 oz), finely crumbled (no need to press)
- 2 tablespoons tahini
- 2 1/2 tablespoons nutritional yeast
- 1 tablespoon neutral oil; olive or grapeseed oil
- 2 1/2 tbsp shallot, minced
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- Drain tofu. I didn’t press mine but did hand squeeze a lot of the water out.
- Add the crumbled tofu, tahini, nutritional yeast, and shallot to a food processor.
- Pulse it in the food processor. Don’t let the food processor run. You don’t want this to turn into a paste. Just pulse it a few times until your ricotta is chunky.
- Remove tofu from the processor and add to a bowl.
- Add the garlic, lemon zest, and lemon juice.
- Slowly drizzle oil, and mix well.
- Stir and add sea salt and freshly ground pepper.
This freezes super well! The texture may even get better after freezing and thawing. Freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge and enjoy as usual.