This easy Tofu Ricotta is perfect for lasagna or served as a dip. No one will notice it is tofu!
Creamy and Savory
First off, I have to give a disclaimer. I have been vegan for 17 years so it has been a really long time since I have had ricotta cheese. In fact, I don’t even remember what it tastes like.
As with any vegan cheese, they don’t taste exactly like the flavor they are replacing. To be honest, I wouldn’t want them to taste like the real thing anyway. I just want a good flavor, consistency and texture when I am eating vegan cheese.
This vegan ricotta has all of that. It spreads nicely, and it is creamy and savory.
Right after I became a vegan I couldn’t stand the smell in the deli section. The smell of cheese was too much for me. It is funny how your senses change after changing your diet.
This Tofu Ricotta came about because I wanted to make Eggplant Lasagna. I wanted the ricotta to be homemade instead of store bought, so that I could create the flavor that I wanted, which included basil.
Actually, I have not tried store bought vegan ricotta yet. I have been tempted a few times, but the price tag has always put me off.
I wish I could say that about other vegan cheeses. I still buy vegan cheddar, Mozzarella, and cream cheese. Maybe it is time to get in the kitchen and try to make them!
It will be interesting to see if store bought vegan ricotta tastes anything like this. Considering how much cheaper mine is, and how easy it is to make, I probably won’t be trying it anytime soon. This literally takes minutes to make.
This vegan ricotta not only tastes great in lasagna, but tastes good with crackers as well. The crackers in the photo are my Pizza Crackers, which work really well with this basil flavored Tofu Ricotta.
I have also used this recipe in Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce, Spinach and Tofu Ricotta Calzones, an Apple and Tofu Ricotta Pizza, and Tofu Ricotta Ravioli with Sun-Dried Tomato Basil Pesto.
It is versatile to say the least!
This Tofu Ricotta works well as a dip or in lasagna! Click To Tweet
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Makes 1 1/2 cups
- 14 oz. firm tofu, drained and pressed
- 1 tablespoon lemon juice
- 1 tablespoon dried basil
- 3 tablespoons nutritional yeast
- 1 clove minced garlic
- 1 tablespoon olive oil
- salt and pepper
- Mix all ingredients in a food processor until smooth.