Vegan Ricotta Cheese Recipe | 100% plant-based! Quick, simple, healthy ricotta cheese | Creamy tofu + nooch for that cheesy flavor!
1 block firm tofu, lightly pressed and crumbled
4 tablespoons lemon juice
3 tablespoons nutritional yeast
2 tablespoons olive oil
1 teaspoon mushroom powder*
1/2 – 1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
- Place all ingredients into a high powered blender and blitz until smooth and creamy!
Scoop into an airtight container and use as needed. Consume within 3-days.
- *Alternatively you could use 1 teaspoon of white miso paste.
Keywords: vegan ricotta cheese recipe, The Plant Riot