Simply Quinoa · by Alyssa★ 4.8 (8)
Vegan Ricotta
NUTRITION · PER SERVING5M COOK
CAL 16%·PRO 60%
CARBS 10G12% OF CAL
5G FIBER3G SUGAR2G OTHER
FAT 19G54% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, fluffy plant-based cheese substitute made from blended tofu, lemon, and garlic. Versatile ricotta alternative for Italian cooking. Use in pasta, lasagna, and other recipes.
componentitalian⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 block extra firm tofu
- 1/3 cup Nutritional Yeast
- 1/4 cup non-dairy milk of choice ((make sure it's unsweetened))
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon Garlic Powder
- 1 teaspoon dried Parsley
At a glance
PER SERVING · TIME 5M
CAL 16%·PRO 60%
CARBS 10G12% OF CAL
5G FIBER3G SUGAR2G OTHER
FAT 19G54% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 54mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 638mg
- Calcium
- 693mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 54MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.