Easy Vegan Tofu Ricotta Cheese

by Steph Sunshine at StephSunshine.com

Yield 8 servings

Prep Time 10 minutes

Cook Time a minute

Total Time 10 minutes

Ingredients

  • 14 oz. firm or extra-firm tofu
  • 1 1/2 tbsp. freshly squeezed lemon juice
  • 2 tsp. maple syrup
  • 3 tbsp. nutritional yeast
  • 1/2 tbsp. salt

Instructions

  1. Use your hands to press your tofu gently, just enough to remove excess water. Then chop it into large chunks (1-2" pieces).
  2. Add tofu, lemon juice, maple syrup, nutritional yeast, and salt to a blender and blend until well combined. You may need to stop and start your blender a few times or use a tamper to make sure the ingredients are blended evenly without over-blending. Stop blending when you have a texture with some curds that resembles ricotta cheese (see the photo for correct texture).
  3. Transfer to an airtight container and refrigerate until ready to use, or skip refrigeration and use immediately!

Notes & Hints

Choose a firm or extra-firm tofu for this vegan ricotta recipe; softer or silken tofu won't work.

Press the tofu just a little to release some moisture, but don't press too much or your tofu ricotta will be dry. You can use your hands to squeeze it slightly, no need for a tofu press or books!

Store leftovers in an airtight container in the refrigerator for 4-5 days, or freeze for up to 2 months.

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