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–+ servings
hand scooping tofu ricotta on white plate with black spoon on pink tile background

Easy (Protein-Packed!) Tofu Ricotta

Print Recipe
This 5 minute tofu ricotta cheese recipe has the flavour and texture of real ricotta! It’s packed with protein, with a fresh + neutral flavour that you can use in your favourite sweet or savoury recipes.
Course dip, Side Dish, spread
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Keyword dairy free spread, high protein snack, high protein vegan recipe, vegan cheese recipe
Dietary Preference dairy free, Gluten-Free, low FODMAP, nut free, vegan, vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Author Desiree Nielsen, RD

Equipment

  • Food Processor

Ingredients

  • 12 oz block extra firm tofu pat dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon nutritional yeast
  • half lemon zest only
  • ¾ teaspoon salt
  • 1 - 2 tablespoons water to adjust texture as needed
Imperial - Metric

Instructions

  • Place all the ingredients in a food processor, and process until smooth, 1-2 minutes, scraping once or twice.
  • Taste and adjust salt, lemon juice or nutritional yeast as needed.
    • This tofu ricotta has a slightly grainy texture, just like real ricotta. Want it a little creamier? Add in lemon juice or water, 1 tablespoon at a time, while the motor is running. Don't overdo it!

Notes

Firm tofu is low FODMAP in a one cup serving, so if you stick to 3/4 cup or less of this recipe, you should easily be in the low FODMAP zone. Bonus of not adding garlic!!