I’ve tried quite a few vegan ricotta brands, all of which had some questionable ingredients and tasted a little… off. I was so happy when I figured out how to make my own because it’s just tastes so much better. The best part is how easy it is, all you need is six simple ingredients and a food processor or blender.
1 block extra firm tofu (14 oz)
3 tbsp nutritional yeast
2 tbsp miso
1 tbsp soy sauce
1 tbsp lemon juice
2 tbsp olive oil
- Using paper towel or a cheesecloth, squeeze out any excess moisture from the tofu. This can also be achieved by pressing it for 15-20 minutes.
- In the bowl of a food processor, combine tofu with remaining ingredients and pulse until very smooth, scraping down the sides as needed. Add salt to taste and store in an airtight container.