Quick Vegan Tofu Ricotta
11 minute, creamy, dairy-free, nut-free, cheesy perfection. Quick Vegan Tofu Ricotta can be used anywhere traditional ricotta is used!
Servings: 6 (about ¼ cup per serving)
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 block (350g) extra-firm tofu drained
- ¼ cup lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- ½ teaspoon salt
Instructions
- Heat the oil in a skillet or frying pan over medium-high heat. When hot, add in the onion and garlic and sauté until the onions turn translucent and begin to brown.
- Break the tofu into four pieces and add it to a food processor (recommended) or blender. Add the sauté onions and garlic, along with all of the remaining seasonings. Blend until smooth and creamy stopping to scrape the sides as needed. If your ricotta is too thick, add 1 - 2 tablespoons of water as needed to reach desired consistency.
- Storage: The Quick Vegan Tofu Ricotta can be stored in the fridge for up to 5 days in an airtight container.It can also be frozen for up to 3 months. When freezing, store it in a sealed, freezer-safe container. To use, thaw it in the fridge overnight and stir before serving, as the texture may slightly change.
Nutrition
Serving: 1 serving (about ¼ cup) | Calories: 133kcal | Carbohydrates: 7g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 304mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg
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