5-Ingredient Vegan Tofu Ricotta (no blender or nuts!)

The Hummusapien community is obsessed with this miracle creamy vegan ricotta made with healthy ingredients like extra firm tofu and hummus! No blender or nuts required. This high protein version is the secret to making my 5-star vegan lasagna taste just like the real thing. All you need is a mixing bowl. I tested this recipe over and over and it's simply perfect!

I've been making this dream ricotta for nearly a decade. It's an absolute staple in my vegan recipe repertoire!

If your taste buds have been blessed with my reader-favorite vegan lasagna or vegan stuffed shells, you know that this ricotta is what makes the recipe shines like no other.

The sublime flavor and creaminess make this ricotta one of my favorite recipes on the blog...EVER. Vegans and carnivores alike can rejoice over the best ricotta substitute in all the land!

Behind the scenes of recipe testing

• The magic's in the tofu: I designed this recipe with extra firm tofu as the star thanks to its creamy, light, and airy texture. You'll want to press out the water either by wrapping the tofu in a kitchen cloth and placing books on top or use a tofu press like I do. Do not skip this step or the texture won't be thick and creamy!
• The king of creamy: Hummus is my secret weapon for unparalleled creaminess, a bit of brightness, and to mask any tofu flavor. To me, it really sets this ricotta apart from the rest. Roasted garlic hummus makes this next level delish!
• A cheezy must: I think this adds the perfect cheesy, nutty, umami flavor--critical for savory applications.

Let's make it!

So you want to change it up...

• Herbs: Adding ¼ cup fresh basil is amazing when making savory Italian dishes like vegan stuffed shells or vegan lasagna soup! You can also stir in ½ tsp of oregano or dried basil.
• Lemon: If you're craving a more tangy ricotta, a squeeze of fresh lemon juice adds amazing acidity.
• Sweet applications: Looking to make cannolis with a plant based cheese alternative? Simply omit the garlic powder, use regular hummus, reduce nutritional yeast to 2 tbsp, and add ½ tsp each maple syrup and cinnamon if desired.

Don't forget to leave a star rating and comment letting me know you made these! I'm so grateful for your feedback always.

5-Ingredient Vegan Tofu Ricotta (no blender or nuts!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

• Author: Alexis Joseph
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 5 cups 1x
• Category: Side Dishes
• Method: No Cook
• Cuisine: American
• Diet: Vegan

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Description

The Hummusapien community is obsessed with this miracle creamy vegan ricotta made with tofu and hummus, no blender or nuts required! With as much protein as regular ricotta, this dairy-free version makes vegan lasagna and stuffed shells taste just like the real thing. All you need is a mixing bowl. I tested this recipe over and over and it's simply perfect!

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Ingredients

Units USM Scale 1x2x3x

• 2 14oz blocks extra firm or firm tofu, drained and pressed*
• 1 10oz tub roasted garlic hummus (or regular hummus)
• ½ cup nutritional yeast
• 1 tsp fine sea salt
• 1 tsp garlic powder

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Instructions

1. Crumble pressed tofu into a large mixing bowl.
2. Add hummus, nutritional yeast, garlic powder, and salt. Use your hands to combine mixture until it's smooth and uniform. (To make a super smooth and creamy ricotta, you can place all ingredients in a food processor with S-blade and blend until smooth.)
3. Use ricotta in my famous vegan lasagna, vegan stuffed shells, vegan baked spaghetti, and beyond!  Store in an airtight container in the refrigerator for up to 3 days. This ricotta is best when freshly made as freezing can alter the texture of tofu. You can freeze this, just be aware it may turn a bit more firm.

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Notes

*I use a tofu press. You can also wrap tofu in a clean kitchen towel, place on a plate, and cover with a couple heavy books. I recommend pressing the tofu for 20-30 minutes to get the water out.

This recipe makes about 5 cups, or enough for a 9x13 inch pan of lasagna. You can easily halve the recipe if desired.

For sweet applications, omit garlic powder, use regular hummus, and use only 2 tbsp nutritional yeast.