A creamy ricotta alternative made from tofu. I use a handful of fresh basil to add a fresh flavor to this dairy-free ricotta. With just a handful of ingredients you can blend this up in a matter of minutes. It has so many uses too.
Use as you would traditional ricotta or use it as a base for dips, spreads, or as a cream cheese alternative as well.
1 16 oz block firm or extra-firm tofu, pressed
Juice of 1 lemon
1/2 cup nutritional yeast
1 small handful fresh basil
1 tsp salt
1T miso paste
1/4 tsp pepper
1-2T water or broth
Press your tofu to get most of the liquid out.
Add all the ingredients to a blender food processor. Start with 1 tablespoon of water/broth. Add more if needed.
If not using right away, store in an airtight container in the refrigerator. It should last about a week.
Notes: The basil is optional but adds a great flavor.
This ricotta also makes a delicious spread for bagels, toast, or crackers
You can get creative with your uses for this ricotta alternative. Add in finely chopped vegetables or various seasonings to make a delicious spread or dip.
Our favorite use for this tofu ricotta is in Tofu Ricotta Pasta Bake. A tasty and quick alternative to lasagna.