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tofu ricotta in blue and white bowl with sundried tomatoes and olives in background
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Tofu ricotta

This quick and simple six-ingredient tofu ricotta is extremely versatile. It’s suitable for vegans and is perfect for pizza, pasta, dips and salads. A great dairy free cheese alternative.
Course Side Dish
Cuisine Vegan
Keyword tofu ricotta
Prep Time 5 minutes
Mixing time 5 minutes
Total Time 10 minutes
Servings 6 people
Calories 73kcal

Ingredients

  • 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
Metric - US customary

Instructions

  • 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.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 73kcal | Carbohydrates: 4g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 496mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Calcium: 83mg | Iron: 1mg