Whipped Tofu Ricotta
This nut-free Whipped Tofu Ricotta is easy to make in a food processor in just 5 minutes! It’s creamy, spreadable, and perfect for lasagna, toast, pizza, and much more.
Servings: 8 servings
Calories: 95kcal
Ingredients
- 14.5 ounces firm tofu
- 4 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon mellow white miso optional but good
Instructions
- Remove tofu from the package and drain the water. Pat the block of tofu with paper towels or a clean tea towel to remove excess water. There is no need to press the tofu.
- Rip the tofu into large chunks and place in a food processor. Add all other ingredients and blend until smooth and creamy, about 3 minutes, scraping the sides and bottom if needed.
- Taste and add any additional nutritional yeast, salt or miso if desired.
- Serve anywhere you like, such as lasagna, dollops on pizza, with crackers or in stuffed shells.
- The ricotta will keep in a covered container in the refrigerator for about 5 days. It can also be frozen for up to 3 months.
Notes
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Add a handful of fresh basil leaves and pulse in at the end for basil ricotta.
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You may add fresh or frozen spinach (thawed and squeezed of water) for spinach ricotta.
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May omit the oil if desired, though it adds a richness and flavor that will be missed. Add a few tablespoons of water instead.
- If using for sweet recipes, such as ricotta pancakes or on toast with berries, omit the garlic powder.
Nutrition
Serving: 1of 8 servings | Calories: 95kcal | Carbohydrates: 4g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 372mg | Potassium: 90mg | Fiber: 2g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg