This Vegan Ricotta recipe is an easy dairy-free cheese alternative you can use in lasagna, stuffed shells, and more. All you need is 3 simple ingredients to make it!
Drain the tofu, then use your hands to crumble it into the food processor. Add in the lemon juice, salt, and any dried spices you like.
Process until very smooth, about 60 seconds. Taste the ricotta, and adjust any flavorings as needed. You can use this in your favorite recipe right away, or store it in an airtight container in the fridge for up to 5 days.
Notes
Nutrition information is for 1/4 of this recipe (about 6 tablespoons). This information is automatically calculated, and is just an estimate not a guarantee.Variation: For stuffed shells, add 2 tablespoons of white miso for a "Parmesan" cheese flavor. In that case, you may want to reduce the salt by a 1/2 teaspoon, since miso is so salty. Feel free to adapt this recipe as you like!