Tofu Ricotta
Bright, herby, creamy. Use it on pasta, in lasagna, as a dip, or spread on toast.
5 minutesServes About 2 cups
Ingredients
- 1 (16 oz) package extra-firm tofu
- ¼ cup unsweetened plant milk
- 3 Tbsp nutritional yeast
- ½ cup fresh basil leaves
- 1 Tbsp dried oregano
- 1 Tbsp lemon juice
- ½ tsp salt
Instructions
- 1
Add all ingredients to a food processor or blender.
- 2
Pulse and scrape until creamy but still slightly textured — like ricotta.
- 3
Taste, adjust salt and lemon, and use right away or refrigerate.
Notes & tips
- Keeps 4–5 days in a sealed container in the fridge.
- Try it: dollop on pasta, spread inside taco wraps, or use as a baked-potato topping.