Vegan Ricotta Cheese Recipe
This recipe will free you from any fear you may have of tofu. Used as a blank canvas, tofu takes on the flavors of what it’s mixed with, and in this case, creates a robust, creamy, protein-rich cheese that can be added to any dish that calls for ricotta. Stuffed pasta shells, anyone?
Servings: 1.5 cups, about 8 servings
Calories: 61kcal
Equipment
Ingredients
- 8 ounces extra firm tofu rinsed and squeezed to remove the water
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ½ cup fresh basil leaves sliced into ribbons or chiffonade
- ½ cup canned olives Allison's favorite is Santa Barbara’s ripe green olives in a can
- 1½ teaspoons capers drained
Instructions
- In a food processor, purée tofu, olive oil, garlic, lemon juice, and salt. Process until desired smoothness is achieved.
- Add basil, olives, and capers. Pulse 2-3 times for a rough chop.
Notes
Storing Tips: Homemade vegan ricotta cheese usually lasts 3–5 days in the refrigerator when stored in an airtight container. Use clean utensils each time you scoop some out. If it develops an off smell, unusual color, mold, or a sour taste, it’s best to throw it away.
Nutrition
Calories: 61kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 305mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.5mg