Tofu Ricotta Dairy-Free Alternative (Printable)

Creamy dairy-free ricotta made with tofu, lemon juice, and nutritional yeast. Ready in 10 minutes for lasagna or spreads.

# What You’ll Need:

→ Base

01 - 14 oz firm tofu, drained and pressed

→ Flavorings

02 - 2 tbsp olive oil
03 - 3 tbsp lemon juice (about 1 lemon)
04 - 1 tbsp nutritional yeast
05 - 1 clove garlic, minced
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Optional Additions

08 - 2 tbsp fresh basil or parsley, chopped
09 - 1/2 tsp dried oregano

# How-To Steps:

01 - Crumble the pressed tofu into a food processor or large bowl.
02 - Add olive oil, lemon juice, nutritional yeast, garlic, salt, and pepper.
03 - Process or mash until mostly smooth but slightly textured, resembling traditional ricotta.
04 - Fold in herbs if using and adjust seasoning to taste.
05 - Use immediately or refrigerate in an airtight container for up to 5 days.

# Expert Tips:

01 -
  • This creamy ricotta alternative comes together in ten minutes with ingredients you probably already have in your pantry
  • The texture is remarkably similar to dairy ricotta, making it perfect for convincing skeptical family members
  • You can make a big batch and keep it in the fridge for quick weeknight lasagna or stuffed shells
02 -
  • Don't skip pressing the tofu, excess water will make your ricotta watery and affect the texture of whatever dish you're using it in
  • Overprocessing will make it too smooth and lose that authentic ricotta texture you're looking for
03 -
  • For extra creaminess, add 1 tablespoon soaked raw cashews when blending
  • If making this oil-free, substitute the olive oil with the liquid from a can of white beans

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