Erin Lives Whole · by Erin Antoniak★ 5.0 (6)
Vegan Ricotta Cheese
NUTRITION · PER SERVING15M COOK
CAL 23%·PRO 65%
CARBS 13G11% OF CAL
6G FIBER4G OTHER3G TOTAL SUGAR
FAT 35G66% OF CAL
5G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan ricotta made from tofu, lemon, and herbs using a food processor. A dairy-free alternative for pasta dishes and other Italian preparations.
componentitalian⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Erin Lives Whole →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 block firm tofu (pressed + dried for 10 minutes.)
- 1 small lemon (juiced - about 3 tbsp lemon juice)
- 3 Tbsp nutritional yeast
- 1/4 cup fresh basil or 2 tsp dried basil
- 2 cloves garlic or 1 tsp minced garlic
- 1 small shallot
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 2 tbsp - 1/4 cup olive oil depending on desired consistency.
At a glance
PER SERVING · TIME 15M
CAL 23%·PRO 65%
CARBS 13G11% OF CAL
6G FIBER4G OTHER3G TOTAL SUGAR
FAT 35G66% OF CAL
5G SAT30G 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
- 10m
- Cook
- 5m
- Sodium
- 912mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 636mg
- Calcium
- 1129mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 912MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.