This is a creamy dairy-free alternative to traditional ricotta. It's made using just a handful of pantry staples and is perfect in stuffed shells, vegan lasagna, or as a pasta sauce.
Remove tofu from its package. Use a clean cloth or paper towel to gently blot off any excess liquid. Use clean hands to crumble large tofu pieces into a food processor with a standard blade attachment.
Add the lemon juice and olive oil. Process on low speed until smooth, about 30 seconds. Scrape down the sides of the food processor as needed.
Whisk together miso and 1 teaspoon water. Add in remaining ingredients: nutritional yeast, salt, sugar, and the miso mixture. Process until well-combined. Taste for salt, sugar, and lemon juice.
To make herby ricotta: Add parsley, basil, Italian seasoning, and garlic to the ricotta. Pulse until just combined to keep a neutral color, or process on low until completely smooth for a green color. Taste for herbs and garlic.
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Notes
Tofu: Use firm or extra firm tofu. This recipe does not work with silken tofu.
Storage: Keep refrigerated in a closed container for 3-4 days. Some liquid may appear on the surface after refrigeration, this is normal. Stir before using.
Freezing: Freeze in an airtight container for up to 3 months. Let thaw overnight in the fridge. It may need to be processed again because tofu texture can change after freezing.
For more textured (chunky) tofu ricotta: Pulse the food processor instead of leaving it running. Or mash the tofu by hand.