This creamy ricotta is one of my favorite home-made cheeses. Made with a food processor, it is ready to eat in just 10 minutes and requires very minimal clean up. This ricotta is very savory, with garlic, dried basil and cracked pepper. So don’t use it for desserts, but do use it for any savory meals like sandwiches, salads or pasta. It’s also delicious on its own – I end up eating it by the spoonful whenever I make a batch.
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Why You’ll Love This Recipe
- This recipe is quick and easy. In just 10 minutes, you’ll have a jar of creamy ricotta.
- It’s very versatile – it’s perfect on any savory meal. I use it most often in pasta, as a filling for spanakopita as well as in sandwiches, on toast with roast tomatoes and in salads.
- The flavor is rich and savory. Garlic, basil, and hemp seeds make it a tasty addition to many dishes.
- Minimal cleanup is required. Only a food processor is needed!
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Extra firm tofu (important that it is extra firm otherwise your ricotta will be too runny)
- Almond meal
- Lemon
- Olive oil
- Garlic cloves
- Dried basil
- Salt
- Nutritional yeast
- Ground black pepper
Instructions
Step One: Break apart the tofu into large chunks and add to a food processor.
Step Two: Add all remaining ingredients to the food processor: almond meal, lemon juice, olive oil, garlic, dried basil, salt, nutritional yeast, and a pinch of ground black pepper.
Step Three: Blitz the mixture on high for about 1 minute or until everything is well combined. Stop occasionally to scrape down the sides of the bowl if needed. The final consistency should be thick and creamy, with some small lumps being fine.
Step Four: Once blended, season with salt and pepper to taste. Store the ricotta sealed in a jar for up to four days in the refrigerator.
Substitutions & Variations
- In case you need to avoid nuts, sunflower seeds can replace the almond meal. They’ll still give a creamy texture. Make sure to blend them first in a blender to form meal consistency. Note: a food processor won’t work for this additional step, the sunflower meal will be too gritty.
- Oil-free diet? Skip the olive oil. Add a splash of water or vegetable broth instead.
- If you prefer cashews over almonds, swap the almond meal for blended cashews. They’re creamy and rich.
Equipment
To make this Tofu Ricotta, you’ll need a food processor or a blender. I love my Breville Sous Chef Pro – I’ve had it for over 12 years and it still works perfectly. It’s powerful and can hold up to 16 cups. But as this recipe is made of reasonably soft ingredients, any basic blender or food processor will work.
Storage
This tofu ricotta will keep in a sealed jar in the refrigerator for up to four days. I don’t recommend freezing.
Expert Tips
For an authentic ricotta consistency, make sure not to over-blend the mixture. Run the food processor until it starts to ball up in the machine, about 30-60 seconds. This will result in a slightly lumpy, airy ricotta-like consistency. If you prefer a smoother texture, simply blend for a bit longer.
FAQ
I recommend extra firm tofu for a whipped, yet full bodied consistency. That said, you can use firm or silken tofu for a smoother texture or soft tofu if you prefer a less dense ricotta. It will be more runny in consistency, closer to a dip.
Store it in an airtight container in the refrigerator for up to four days.
No, I don’t recommend freezing tofu ricotta. The thawing process will cause separation and affects the texture.
Serving Suggestions and More Recipes
This Tofu Ricotta is incredibly versatile and can elevate a variety of dishes. Here are some delicious ways to enjoy it:
- Stuffed Vegetables: Use it as a filling for stuffed bell peppers or zucchini. The creamy ricotta pairs perfectly with roasted veggies.
- Pasta Dishes: Stir it into your favorite pasta sauce or layer it in a vegan lasagna for a rich, cheesy texture.
- Sandwiches and Toast: Spread it on whole-grain toast or use it in sandwiches. It’s also delicious with some roast tomatoes.
- Salads: Crumble it over salads for added protein and creaminess. It complements fresh greens and roasted vegetables beautifully.
Here are some of my other favorite vegan cheese substitutes to try:
Video – Watch Me Make This Recipe
This Tofu Ricotta is a deliciously creamy, versatile addition to your meals. Perfect for a range of dishes from stuffed veggies to pasta, it’s quick to make and a great plant-based alternative to traditional ricotta. If you love this recipe, please consider leaving a star rating and review—it helps more people find my recipes! Don’t forget to tag me in your photos on Instagram @glowdiaries___ – I love to see what you are making and I try to re-share photos to my stories where I can. I can’t wait to see how you use this ricotta in your cooking!
Vegan Tofu Ricotta
Equipment
- Food processor
Ingredients
- 450 gram extra firm tofu
- 1/2 cup almond meal
- 1 lemon juiced
- 2 tbsp olive oil
- 2 cloves garlic
- 2 tsp dried basil
- 1.5 tsp salt
- 1/4 cup nutritional yeast
- Pinch of ground black pepper
Instructions
- Break the tofu apart with your hands into your food processor.
- Add all remaining ingredients and blend on high for 30-60 seconds or until well combined. Stop occasionally to scrape down the sides if needed.
- The finished result should be a thick, creamy ricotta-like consistency. Some small lumps are fine.
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