Vegan Ricotta Cheese- NO cashews!

This vegan ricotta is so smooth and creamy, you won't believe it is made with tofu! Simple ingredients and ready in under 5 minutes!

4.63 from 8 votes

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Prep Time 1

Cook Time 2

Total Time 3

Course Appetizers

Cuisine American

Servings servings

Calories 47 kcal

Ingredients

1 lb firm tofu 450 gram package
1 tbsp white miso
1 tbsp hummus
1 tbsp olive oil
2 tsp lemon juice
1 tsp salt to taste
1 tsp pepper

Instructions

Add all your ingredients into a high speed blender or food processor and blend until combined and mostly smooth.
Transfer the tofu ricotta into a large bowl and cover it. Place it in the refrigerator for 30 minutes, for the flavors to combine.

Video

Notes

TO STORE: Tofu ricotta should always be stored in the refrigerator, in a sealed container. The ricotta will keep for up to 1 week. Be sure to mix it thoroughly, in case of any separation.

TO FREEZE: Place the ricotta into a shallow container and store it in the freezer for up to 6 months.

Nutrition

Serving: 1servingCalories: 47kcalCarbohydrates: 2gProtein: 4gFat: 3gSodium: 253mgPotassium: 9mgVitamin A: 3IUCalcium: 49mgIron: 1mg

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