Vegan Ricotta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nut-free vegan ricotta made from crumbled tofu, garlic, basil, and nutritional yeast. This low-calorie alternative works well as a filling for lasagna, cannelloni, and other baked pasta dishes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 14 ounces tofu, firm, drained.
- 1 garlic clove
- ½ teaspoon kosher salt
- 1/4 teaspoon pepper
- small handful fresh herbs- basil, Italian parsley, cilantro, chives, scallions or use 1 teaspoon herbs de Provence, Italian herbs or even dried oregano!
- 2 tablespoons olive oil add more for extra richness
- optional addition : 1-3 teaspoons nutritional yeast (gives it a “cheesy” flavor, other spices)
At a glance
PER SERVING · TIME 6M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 6m
- Sodium
- 469mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 495mg
- Calcium
- 1368mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 6M
- SODIUM
- 469MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.