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!
Ingredients
- 2 14oz blocks extra firm or firm tofu, drained and pressed*
- 1 10oz tub roasted garlic hummus (or regular hummus)
- 1/2 cup nutritional yeast
- 1 tsp fine sea salt
- 1 tsp garlic powder
Instructions
- Crumble pressed tofu into a large mixing bowl.
- 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.)
- Use ricotta in my famous vegan lasagna, vegan stuffed shells, baked spaghetti, and beyond!
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.