Italian Vegan Tofu Ricotta
Thick and creamy, this versatile Italian vegan tofu ricotta cheese is ready in as little as 10 minutes and goes well with any Italian-style dish! It’s the best oil-free vegan ricotta ever and can be used in many different recipes.
Equipment
- Food processor
Ingredients
- 1 package firm tofu
- 3 tbsp nutritional yeast
- 2 garlic cloves option 2 is 1 tablespoon garlic powder
- 1 tbsp apple cider vinegar
- 1 lemon
- 1 tsp sea salt
- 1/2 tsp Italian seasoning
- 1 tsp onion powder
Instructions
- Remove tofu from packaging and pat dry with a paper towel. Roughly cut tofu into squares and put into the food processor or high speed blender. Lightly pulse a few times until the tofu has broken down.
- Roughly chop the garlic and put into the food processor with the applce cider vineage, juice of one lemon, onion powder, Italian seasoning, nutirional yeast and salt.
- Being to blend the mixture until it is smooth and thick. Make sure to stop occationally to scrape down the sides every few minutes.If your mixture is too thick, add in a splash of water or more apple cider vinager until you reach you desired consistency.