This Baked Gnocchi with Vegan Tofu Ricotta is a saucy casserole that is best served…
This Vegan Tofu Ricotta requires just a few ingredients and is the perfect addition to lasagnas and pizzas! Ready in just 5 minutes!
It is no surprise that I love adding vegan ricotta to my recipes. From The Best Vegan Lasagna to Ricotta Stuffed Shells with Creamy Pesto to Cherry Tomato Ricotta Flatbreads – it is obviously a go-to ingredient in TSV recipes.
And while it is pretty easy to find in the stores these days, it can be kinda pricey. Which is why I have spent time perfecting my own tofu version, that is not only cheap, but it is easy too!
Oh, and delicious…obviously.
All you need for this recipe is:
salt & pepper
Throw it all in a food processor until smooth and call it a day. A seriously easy recipe that you will have so many uses for!
More of a visual person? Check out the video:
Vegan Tofu Ricotta
- 14 oz firm tofu drained and patted dry
- 1 lemon juiced
- 1 tbsp vegan parmesan
- 1 tbsp olive oil
- 1 clove garlic peeled
- salt & pepper
- Combine all of the ingredients in a food processor and blend until combined.
- Taste and adjust seasonings as needed.
- Transfer to a bowl and use immediately or place in the fridge until ready to use.
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