American🥫 Sauces & condiments

Whipped Tofu Ricotta

Name: Whipped Tofu Ricotta
Total time: 10 min
Cuisine: American
Ingredients: 12 oz extra firm tofu block; 2 garlic cloves; 1 medium lemon; 4 tbsp nutritional yeast; ~2 tbsp white miso paste; ~½ tsp onion powder; ~¼ tsp freshly cracked black pepper; 1 tsp Diamond Crystal kosher salt; ~3 tbsp extra virgin olive oil

⏱ 10 min

A high-protein spreadable dip made from silken tofu with a whipped, creamy texture. It has the subtly cheesy, salty flavor profile of traditional ricotta cheese but is plant-based and quick to make.

VeganHigh-protein

Adapted from a video by Rainbow Plant Life

I put this high protein dip on everything.

Watch on YouTube

Ingredients

extra firm tofu blockdrained and gently patted dry12 oz
garlic clovesroughly chopped2
medium lemonzested and juiced (about 2 tbsp juice)1
nutritional yeast4 tbsp
white miso pasteto taste~2 tbspest.
onion powderto taste~½ tspest.
freshly cracked black pepperto taste~¼ tspest.
Diamond Crystal kosher saltuse half the amount if using table salt, or slightly more than half if using sea salt

Steps

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1
Drain the tofu and gently pat it dry with a towel—no pressing needed.
2
Roughly crumble the tofu into the food processor bowl.
3
Add the chopped garlic, lemon zest, lemon juice, nutritional yeast, white miso, onion powder, black pepper, salt, and a glug of olive oil to the processor.
4
Process the mixture, stopping to scrape down the sides as needed.
5
Continue blending for one to two minutes until the mixture reaches a creamy, whipped consistency.
6
Taste and adjust the seasoning: add more nutritional yeast for cheesiness, more salt if needed, and more lemon juice for acidity. Blend again.

Whipped Tofu Ricotta

Ingredients

Steps

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