Tofu Ricotta (Nut-Free)
This Tofu Ricotta is quick, easy, and made with just a few simple ingredients. In under 5 minutes, you’ll have a creamy, cheesy, nut-free spread that’s perfect for lasagna, pasta, pizzas, sandwiches, and more!
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Servings: 1.5 cups
Ingredients
- 1 block Firm Tofu drained
- 2 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Lemon Juice
- 2 teaspoons Yellow Miso Paste
- 1 Garlic Clove minced
- ¼ cup Nutritional Yeast
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
Instructions
- Drain the tofu and break it into chunks and place in a food processor.
- Add the olive oil, lemon juice, miso paste, garlic, nutritional yeast, salt, and black pepper.
- Process until smooth.
- Taste and adjust with more salt, pepper, or lemon juice if desired.
- Transfer to an airtight container and refrigerate until ready to use.
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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