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Easy Vegan Tofu Ricotta

Easy Vegan Tofu Ricotta

  • Author: Shane Martin
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 11 minutes
  • Yield: 9 servings 1x
  • Category: Filling, Side, Snack
  • Cuisine: Italian
  • Diet: Vegan

Description

Dairy-free, nut-free, creamy, cheesy heaven. Use this Easy Vegan Tofu Ricotta anywhere you would use traditional, heart clogging, cholesterol-raising ricotta!


Ingredients

Scale
  • 1 14 oz. block firm or extra firm tofu (NOT Silken)
  • 1/2 cup fresh spinach (chopped or whole)
  • 1/41/2 cup nutritional yeast (depending on how “cheesy” you want your ricotta)
  • 3 tbsp. Italian seasoning. Or (you can use 1 Tbsp. dried basil, 2 Tbsp. dried oregano)
  • Juice of one lemon
  • 1 tsp. garlic powder
  • 1 tsp. salt

Instructions

  1. Break tofu apart and put in food processor. Add lemon juice, nutritional yeast, Italian seasoning, garlic powder and salt. Blend until fairly smooth and ingredients are well combined.
  2. Add spinach and pulse 8-10 times or until spinach is chopped well and incorporated into ricotta. That’s it…you’re done.

Nutrition

  • Serving Size: 2 Tbsp.
  • Calories: 54
  • Sugar: 0.2 g
  • Sodium: 268.1 mg
  • Fat: 2 g
  • Carbohydrates: 2.9 g
  • Fiber: 1.3 g
  • Protein: 5.9 g
  • Cholesterol: 0 mg