Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 2 cups | Prep time: 15 minutes | Cook time: 0 minutes | Total time: 15 minutes
This vegan ricotta cheese is SO CLOSE to the real thing. It's fluffy, cheesy, and crumbly. Nobody would ever guess that it's actually tofu. It’s amazing in lasagna and even by itself on crackers!
1 block (16oz) of extra firm tofu
4 tbsp extra virgin olive oil
2 tbsp nutritional yeast
2 tsp garlic powder
2 tsp dried oregano (optional but recommended)
2 tsp dried basil (optional but recommended)
Salt & pepper to taste
Start with the tofu. First, press your tofu to remove as much liquid as possible. Wrap in a kitchen towel, then place a weight on top (like a dinner plate). Let it sit for about 5 minutes.
Place the pressed tofu in a large bowl and, using the back-side of a fork, break it up until it's crumbly and fluffy.
Add the olive oil and spices to the tofu.
Mix with a fork, continuing to break up the tofu in the process. The more you mix it, the fluffier and more ricotta-cheese-like it will become.
Use immediately in Italian dishes, or refrigerate for 30 minutes if serving on crackers.
Tips and Tricks:
Using a high-quality olive oil is key. It'll add more flavor to this cheese.
Store in the fridge in an air-tight container for up to 1 week.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 2 tbsp (yields about 2 cups)
Total Fat: 5g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.