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.
Servings 6 people
- 400 g block firm tofu drained and broken into pieces, no need to press unless you want to
- 1 tbsp white miso paste
- 2 tbsp nutritional yeast
- one small lemon juiced
- 1 tsp sea salt
- 1 tsp garlic granules optional
Place all the ingredients (400g tofu, 1 tbsp miso paste, 2 tbsp nutritional yeast, the juice of one lemon, 1 tsp sea salt and 1 tsp 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.
Calories: 73kcal | Carbohydrates: 4g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 496mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Calcium: 83mg | Iron: 1mg