Vegan Tofu Ricotta
Creamy, herby, and surprisingly close to the real thing, this plant-based ricotta comes together in a food processor with just a handful of pantry staples. Pressed firm tofu forms the base, giving it that classic crumbly, slightly grainy texture that makes ricotta so satisfying in pasta, lasagna, or spread on toast. Nutritional yeast adds a subtle savory depth, while fresh lemon juice, lemon zest, and minced garlic bring the brightness and bite you'd expect from a good dairy ricotta. A handful of packed fresh basil gets folded in at the end, leaving gorgeous green flecks throughout and a fragrance that makes the whole thing feel genuinely special. The key is in the pulse — stopping just short of a smooth purée keeps the texture right where it needs to be. It makes six generous servings and keeps well in the fridge, so you can make a batch ahead and have it ready to go all week. Whether you're filling stuffed shells, layering a veggie lasagna, or just scooping it onto crackers, this one earns a permanent spot in the rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 block (14 oz) firm tofu, drained and pressed
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh basil leaves, packed
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Press the tofu for at least 10 minutes by wrapping it in a clean kitchen towel and setting a heavy pan on top, then discard the expressed liquid.
- 2
Break the pressed tofu into rough chunks and add it to a food processor along with the nutritional yeast, olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!