A quick and easy recipe for tofu ricotta that requires just six ingredients. This has to be one of the easiest ways to make your own homemade vegan cheese. A great dairy free alternative to ricotta that can be used for pizza, pasta, salads or as a dip.
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I’ve tried pretty much every shop bought vegan cheese on the market.
Some of them are amazing.
Others are pretty awful.
But what I haven’t found is one that works well on pizza.
Eventually I tried making my own tofu ricotta and bingo! It’s perfect for pizza.
Being ricotta and not mozzarella it’s obviously doesn’t go all melty. But it does taste great and adds a delicious salty, umami flavour to the pizza.
Finally - a vegan pizza solution that I can get on board with.
Which kind of tofu is best to use to make vegan ricotta?
For best results use firm or extra firm tofu.
If you're in the UK I recommend Cauldron firm tofu*.
Avoid using silken tofu for this recipe - it has a different texture and you won't get good results.
Do you need to press the tofu before making this recipe?
No. Although I almost always press tofu before cooking with it it’s not needed for this recipe.
If you want to, or if you have some tofu that’s already been pressed, you can. But it’s not essential.
Well, that’s up to you. As mentioned above I usually use this as a topping for vegan pizza.
Here are some other ideas:
- in lasagne
- with pasta
- as a dip
- with a spread of salads
- in a sandwich
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
You’ll need the following ingredients:
- firm or extra firm tofu
- white miso paste
- nutritional yeast
- lemon juice
- sea salt
- garlic granules, optional
How to make tofu ricotta
If you have made this recipe and loved it please consider leaving a comment and rating below.
You will need a blender or food processor for this recipe.
- 400 g block firm tofu drained and broken into pieces, no need to press unless you want to
- 1 tablespoon white miso paste
- 2 tablespoons nutritional yeast
- one small lemon juiced
- 1 teaspoon sea salt
- 1 teaspoon garlic granules optional
- Place all the ingredients (400g tofu, 1 tablespoon miso paste, 2 tablespoons nutritional yeast, the juice of one lemon, 1 teaspoon sea salt and 1 teaspoon garlic granules - if using) into the bowl of your food processor or blender.
- Blend until smooth, stopping to scrape the sides down at least once.
- Taste and adjust the seasoning if needed.
- Store in an airtight container in the fridge for up to 5 days.
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