This Tofu Ricotta is a healthy high protein alternative to its counterpart. If you are on a quest for a nutritious, plant-powered alternative to traditional ricotta, look no further. This versatile and protein packed tofu ricotta is here to elevate your meals with its creamy texture and savory goodness. Whether you’re a seasoned chef or just beginning your plant based journey into the world of healthier alternatives, this receipt is designed for simplicity and satisfaction. Say goodbye to dairy without comprising on taste or nutrition, as this tofu ricotta opens the door to a myriad of culinary possibilities. Whether you serve this on toast, in lasagna or on my cold pizza, this tofu ricotta won’t disappoint.
What you will need
- Extra firm tofu, I like the high protein tofu from Trader Joe’s
- Nutritional yeast- to give it that cheesy flavor
- Fresh garlic
- Basil- fresh is best
- Lemon- adding the zest and juice gives this fresh, bright flavor
Wondering what you can use this delightful ricotta, think fresh sourdough toast, lasagna, appetizers and my cold vegetable pizza.
Plant Based Tofu Basil Ricotta
Equipment
Ingredients
- 1 block Extra firm tofu
- 2 tbsp nutritional yeast
- 3 garlic cloves
- 1 tbsp Apple Cider vinegar
- 1 handful of basil
- 1 zest and juice of one lemon
- Salt and pepper to taste
- 2-6 tbsp water as needed
Instructions
- In a food processor, combine the tofu, nutritional yeast, garlic, apple cider vinegar, basil, lemon juice and zest and salt and pepper.
- Process and scrape down the sides several times and add 1 tbsp of water at the time until you get a creamy consistency with some texture.
- This can be used on my cold pizza recipe or toast or appetizers
- Instead of basil this is great with lemon zest added for a light and fresh ricotta
As an Amazon Affiliate I earn a small amount from qualified purchases.