Basil Tofu Ricotta

This recipe for Basil Tofu Ricotta is loaded with the bold flavors of lemon juice, salty & umami miso, and a mix of fresh herbs and spices. The blended tofu has a lovely texture and is an incredible dupe for dairy ricotta! There are hundreds of ways to use this vegan cheese substitute, but my current favorite is: spread on toasted baguette and topped with fresh heirloom tomatoes.

What is all the hype with heirlooms?

Fresh heirloom tomatoes will forever be my favorite summertime indulgence. I just love the variety of shapes, colors, textures, and flavors you get with heirlooms. I am also fascinated by the lineage and stories of heirloom variety seeds passed down through generations. These seeds haven’t had any genetic modifications to their DNA, rather, farmers select seeds from the most desirable plants and save them for the next growing season.

Because these plants are not necessarily breed for transport or longevity; they can be hard to find at a run-of-the-mill grocery store. That said, you may be able to find heirloom varieties at a well-stocked high-end grocer, but ultimately, the best place to purchase heirloom tomatoes is from a local farm at your weekly farmers market.

It almost seems tragic to cook with these beauties, and instead, I find myself cutting them into thick slices and just diving in. I love serving them on platters with fresh herbs, cracked black pepper, and this delicious Basil Tofu Ricotta spread.

Other uses for this dairy-free ricotta.

This recipe can be enjoyed cold as a spread for cheese boards, a substitute for hummus, or even in sandwiches. For hot preparations, such as lasagna, pizzas, and pasta sauce, I usually add a 1-2 tablespoons of nutritional yeast for that extra cheesy flavor.

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Basil Tofu Ricotta

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Salads & Sides – Vegan Cheese

By Amy – Serves: 4

Prep Time: 10 minutes – Cooking Time: 0 minutes – Total Time: 10 minutes

A fresh, plant-based alternative to ricotta cheese.

Ingredients

• 1 block firm tofu (water-packed), drained but not pressed
• Juice of 1 lemon
• 2 tsp white miso
• 1 tsp garlic powder
• 1 tsp onion powder
• 1-2 tbsp fresh basil, chopped
• Salt & pepper

Instructions

1

Crumble tofu in a food processor or blender. Add lemon juice, miso, garlic powder, and onion powder.

2

Blend until creamy, remembering to scrape down the sides as needed.

3

Transfer tofu mixture to a bowl; check for seasoning and add salt, and pepper as desired. Fold in fresh basil and serve.

Notes

This tofu ricotta can be used as a substitute for dairy ricotta in many recipes, hot or cold. Feel free to leave out the basil, or sub in another herb.