Our Vegan Tofu Ricotta Gets A Fresh Upgrade
I’ve been making a plant based tofu ricotta for several years now. In that time I went from using basic things found in any kitchen to a recipe that uses some specialty ingredients. With a little help from some ingredients that you’ll have to order online, you can make incredible plant based cheeses at home. I’m using vegan lactic acid for that subtle tangy flavor. My plain tofu ricotta recipe also uses nutritional yeast and soy milk powder as a way to replicate the creamy cheesy profile.
I’ve made dozens of red and white lasagnas, stuffed shells, and other casseroles with the plain tofu ricotta that I developed and tweaked along the way. I was ready for something different, and then I saw a video of some lemon ricotta being made for ravioli. It’s simple to add a few things to our plain tofu ricotta to make this fresh lemony version.
Ingredients
To the ingredients of the plain tofu ricotta recipe we’re adding the zest of two lemons. I’m using two so I can just lightly scrape at the rind with the small holes of a box grater. We want the flavor but not the bitterness, so I’m not trying to get too much in any spot. I used the juice for a lemon dill vinaigrette for potato salad and didn’t waste a thing. You could use one if necessary, just don’t over zest the lemon.
Fresh garlic and a few basil leaves elevates the flavor even further.
After mixing in the remaining ingredients, your lemon tofu ricotta should look like this.
