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Oil-Free Vegan Basil Tofu Ricotta (Perfect for Lasagna & Stuffed Shells)

Oil-free vegan basil tofu ricotta in a glass bowl.
This oil-free vegan basil tofu ricotta is a flavorful, healthy alternative to traditional ricotta cheese. Made with simple, wholesome ingredients, it comes together in minutes and makes a perfect filling for lasagna or stuffed shells.
Plant Based Paradise
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 4

Equipment

Ingredients

  • 1 15-ounce block firm tofu cut into large squares
  • ½ cup fresh basil leaves loosely packed
  • 1 tablespoon freshly squeezed lemon juice (juice of approximately ½ a medium lemon)
  • 2 tablespoons white miso paste
  • 2 tablespoons nutritional yeast
  • 1½ tablespoons soy milk
  • 2 teaspoons Italian seasoning
  • ½ teaspoon kosher salt (optional, but recommended; omit for lower sodium)
  • freshly ground black pepper to taste
US Customary - Metric

Instructions

  • Add the tofu, basil, lemon juice, miso paste, nutritional yeast, soy milk, Italian seasoning, kosher salt (optional), and pepper to a large food processor.
  • Pulse until the ingredients are well-combined and the mixture has a soft, ricotta-like texture. Stop before it gets too smooth and liquidy—it should be easily spreadable with some lumps and bumps visible. Be sure to scrape down the sides and mix in any powdery ingredients that may be stuck there.
  • Use as a filling for lasagna or stuffed shells, add a dollop to lasagna soup, or spread on crusty bread for a healthy vegan side dish.

Notes

  • Store in the fridge for 4 to 5 days, or freeze for up to 1 month.