Oh My Veggies · by Nicole★ 4.4 (19)
Vegan Ricotta Cheese
NUTRITION · PER SERVING5M COOK
CAL 10%·PRO 40%
CARBS 5G11% OF CAL
4G FIBER1G SUGAR1G OTHER
FAT 12G55% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nut-free, dairy-free vegan ricotta made from tofu with lemon, basil, and nutritional yeast. Works as a condiment or light spread but is listed as a snack.
componentitaliantofudairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 oz firm tofu (drained)
- juice of 1/2 lemon
- 1 tbsp dried basil
- 4 tbsp nutritional yeast
- garlic (minced)
- 1 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
At a glance
PER SERVING · TIME 5M
CAL 10%·PRO 40%
CARBS 5G11% OF CAL
4G FIBER1G SUGAR1G OTHER
FAT 12G55% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 5m
- Sodium
- 315mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 362mg
- Calcium
- 689mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.