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Three small bowls of tofu ricotta with white spoons in them with a fresh bunch of basil in the bottom right cornern.
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5 from 33 votes

Vegan Tofu Ricotta Cheese

This nut-free vegan tofu ricotta is creamy, tangy, protein-packed, versatile, and easy to make (and customize) with just a handful of ingredients in under 5 minutes!
Prep Time10 minutes
Total Time10 minutes
Course: Dinner
Cuisine: Italian
Diet: Vegan
Servings: 1.75 cups
Calories: 203kcal
Author: Toni Okamoto

Equipment

Ingredients

  • 14 to 16 ounces firm tofu
  • 3 tablespoons nutrtional yeast optional
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder or 2 garlic cloves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red peppers
  • 1/2 cup fresh. basil optional, but recommended
  • Salt and pepper to taste

Instructions

  • Add all ingredients to a food processor or blender. Taste and adjust salt levels.
  • Enjoy cold or hot.

Notes

This is great in lasagna or in stuffed shells.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 8g | Protein: 21g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 33mg | Potassium: 53mg | Fiber: 3g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 7mg | Calcium: 304mg | Iron: 3mg
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