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Homemade Vegan Ricotta photo

Vegan Ricotta

This Vegan Ricotta is SO EASY! A creamy, plant-based alternative perfect for pasta, toast, or dips!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Condiment, Spread
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 14 ounces extra-firm tofu drained
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon zest
  • 2 cloves garlic
  • 1 teaspoon sea salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes

Equipment

  • Food Processor or Blender
  • Measuring cups and spoons
  • Spatula
  • Storage container

Method
 

Preparation
  1. Start by draining the extra-firm tofu. Press it gently to remove excess water, which will help achieve a creamier texture.
  2. In a food processor, combine the drained tofu, fresh lemon juice, extra-virgin olive oil, nutritional yeast, lemon zest, garlic cloves, sea salt, dried oregano, and red pepper flakes.
  3. Blend everything together until the mixture is smooth and creamy. You may need to stop and scrape down the sides a couple of times to ensure everything is well combined.
  4. Once blended, taste the ricotta and adjust the seasoning if necessary. Add more lemon juice for acidity or salt to enhance the flavor.
  5. Transfer the Vegan Ricotta to a storage container and refrigerate for at least 30 minutes before using. This allows the flavors to meld beautifully.

Notes

  • Store in an airtight container in the fridge for up to five days.
  • Freeze for up to three months; thaw in the fridge overnight before use.
  • Customize flavors with fresh herbs or spices based on preference.