Homemade Tofu Ricotta
Homemade Tofu Ricotta is a creamy dairy-free alternative made with extra-firm tofu, nutritional yeast, cashews, olive oil, and fresh basil. Rich in flavor and easy to prepare, it's perfect for lasagna, stuffed pasta, pizza, or your favorite Italian recipes.
Equipment
- airtight container
- Knife
- Measuring spoons
- Nut grinder (optional)
Ingredients
- ¼ cup 30 g nutritional yeast
- ¼ cup 35 g raw cashews, finely ground
- 2 tablespoons 6 g fresh basil, finely chopped, or 1 tablespoon dried basil
- 3 tablespoons 45 ml extra-virgin olive oil
- 14 ounces 397 g extra-firm tofu, drained and pressed
- Black pepper
- Salt
Instructions
- Crumble the pressed tofu into a large bowl until it resembles ricotta cheese.
- Add the ground cashews, nutritional yeast, olive oil, basil, salt, and black pepper.
- Mix thoroughly with your hands or a spoon until evenly combined.
- Taste and adjust the seasoning if needed.
- Transfer the tofu ricotta to an airtight container.
- Refrigerate for several hours before using for the best flavor.
- Use in lasagna, stuffed shells, cannelloni, pizza, baked pasta, or any recipe that calls for ricotta cheese.
Notes & Wine Advice
Recipe Notes
Press the tofu thoroughly before mixing to create a firm, authentic ricotta texture. Let the tofu ricotta chill for several hours so the flavors blend together beautifully. Add a little lemon zest or extra basil for an even fresher Italian flavor. Use this dairy-free ricotta in lasagna, stuffed pasta, pizza, ravioli, or baked casseroles.Wine Advice
A silky Pinot Noir complements the creamy texture in pasta dishes beautifully. If serving with lighter Italian meals, a crisp Pinot Grigio is an excellent pairing.Nutrition values
Calories: 190 kcal | Carbohydrates: 6 g | Protein: 9 g | Fat: 14 g | Saturated Fat: 2 g | Sodium: 170 mg | Sugar: 1 g