Creamy Tofu Ricotta That's Nut-Free and Full of Flavor

A nut-free and creamy Tofu Ricotta recipe that is quick to prepare and deliciously flavorful.

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Prep Time 10

Soaking Time 5

Total Time 15

Servings: 4 servings

Course: Best Recipe Ideas

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ricotta

14 ounces Firm Tofu This is the creamy base, providing texture and protein.
1 clove Garlic Crushed.
2 tbsp Lemon Juice Freshly squeezed.
2 tbsp Olive Oil Or substitute with neutral oil.
2 tbsp Nutritional Yeast Flakes Brings a cheesy flavor.
1 tsp Dried Oregano Infuses herbal notes.
1 tsp Onion Powder Add depth to flavor.
½ tsp Sea Salt Essential for flavor enhancement.
¼ tsp Ground Black Pepper Adds warmth.

Equipment

Food processor

Method

Step‑by‑Step Instructions for Tofu Ricotta

Soak garlic in lemon juice for about five minutes to mellow the flavor.
Crumble firm tofu into a bowl using a fork to maintain a slightly chunky texture.
Transfer crumbled tofu to a food processor and add soaked garlic, lemon juice, olive oil, nutritional yeast, oregano, onion powder, sea salt, and black pepper.
Pulse the mixture several times until well combined but still chunky.
Taste and adjust seasoning as necessary.
Serve topped with black pepper and oregano. Enjoy it with crackers, bread, or in pasta dishes.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 6gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 300mgPotassium: 300mgFiber: 2gSugar: 1gVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Aim for a slightly chunky texture when blending; avoid over-processing to keep the authentic ricotta feel. Store in an airtight container for up to 5 days or freeze for up to 3 months.

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