Tofu Ricotta

Updated: Nov 8, 2020

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.

Tofu Ricotta - Eat your Healings


  • 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.

Tofu Ricotta

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.

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