Vegan Tofu Ricotta
This easy vegan tofu ricotta is perfect for lasagna, stuffed shells, manicotti, or just putting a dollop on pasta!
Equipment
Ingredients
- ½ block (7 ounces) firm tofu
- 3 tablespoons non-dairy milk, unsweetened and unflavored
- 1 tablespoon nutritional yeast
- ½ teaspoon salt or to taste
Instructions
- Break the tofu with your hands into smaller chunks and place in the blender. Add the non-dairy milk, nutritional yeast, and salt.
- Blend until it is creamy but still has some texture. Resembling a thicker ricotta.
- Use how you like or store for later use.
Video
Notes
- you can use extra firm tofu for this recipe as well you may just need a little more n0n-dairy milk
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
Serving: 35gCalories: 33kcalCarbohydrates: 1gProtein: 3.5gFat: 1.5g
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