Tempting Tofu Ricotta

This is my all-time favorite dairy-free ricotta recipe. Created by author Jo Stepaniak, other excellent cheese alternatives can be found in her cookbook, The Ultimate Uncheese Cookbook.

What You Need:

  • 1-1/2 pounds firm tofu, crumbled
  • 1/4 cup fresh lemon juice
  • 2 teaspoons dried basil
  • 1 teaspoon sweetener of your choice
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic granules

What You Do:

Combine all ingredients together and mash until the mixture has a fine, grainy texture like ricotta cheese. The cheese should be kept chilled and can be used for lasagna, pizza, or pasta.

More Recipes

Vegan Chai Breakfast Pudding

This warming, hearty, dairy-free pudding is just the thing to start your day on the right foot.
Read More »

How to Veganize a Traditional English Breakfast

Follow these four easy steps, and vegan bangers and hash with tofu scramble, tempeh bacon, and beans will be yours.
Read More »

Superfood Pumpkin Caramel Chocolate Tarts

Nothing says winter like pumpkin—especially when it’s paired with caramel, chocolate, and pecans.
Read More »

Raspberry-Vanilla Chia Jam

This nutrient-packed chia jam will give your morning toast an energy boost.
Read More »

Marinated Kale Salad

This fresh, healthy salad is a favorite of VegNews’ staffers.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »