Low Fat Tofu Ricotta

Creamy, flavorful, and completely dairy-free, this Low Fat Tofu Ricotta is a plant-based twist on the classic cheese spread, perfect for vegan and health-conscious eaters alike. Made in just 10 minutes, this easy recipe uses protein-packed firm tofu, zesty lemon juice, and a hint of nutritional yeast for that signature cheesy flavor—all while keeping the fat content impressively low. A splash of almond milk creates a smooth, ricotta-like consistency, while optional fresh basil adds a burst of herbaceous freshness. Whether you’re layering it in a vegan lasagna, stuffing it into shells, or spreading it on crusty bread, this versatile tofu ricotta will take your favorite dishes to the next level. It’s quick, wholesome, and can be stored in the fridge for up to five days, making it a go-to for meal prep. Keywords: low-fat ricotta, tofu cheese spread, vegan ricotta recipe, plant-based ricotta.

Nutriscore Rating: 86/100

Prep Time:10 mins

Cook Time:0 mins

Total Time:10 mins

Servings: 6

Ingredients

• 14 ounces Firm tofu
• 3 tablespoons Nutritional yeast
• 2 tablespoons Lemon juice
• 1 teaspoon Apple cider vinegar
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh basil leaves (optional, finely chopped)
• 2 tablespoons Unsweetened almond milk (or other plant-based milk)

Directions

Step 1

Drain the tofu and gently press it with paper towels or a clean kitchen towel to remove excess water.

Step 2

Crumble the tofu into small pieces and place it in a food processor or blender.

Step 3

Add the nutritional yeast, lemon juice, apple cider vinegar, garlic powder, salt, black pepper, and almond milk to the food processor.

Step 4

Blend the mixture until smooth, pausing to scrape down the sides as needed. Adjust the texture by adding a little more almond milk if necessary, one teaspoon at a time, to achieve a ricotta-like consistency.

Step 5

Taste the tofu ricotta and adjust the seasoning, adding more salt, pepper, or lemon juice as desired.

Step 6

If using fresh basil, stir it into the ricotta by hand after blending for a burst of herby flavor.

Step 7

Transfer the tofu ricotta to a bowl or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.

Step 8

Use as desired in recipes like vegan lasagna, stuffed shells, pizza, or as a spread for crackers and bread. Store leftovers in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(486.5g)

Amount per serving	% Daily Value*
Calories	411.2

Total Fat 19.1g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1289.2mg	0%
Total Carbohydrate 20.3g	0%
Dietary Fiber 8.4g	0%
Total Sugars 5.5g
Protein 51.9g	0%

Vitamin D 12.5IU	0%
Calcium 677.8mg	0%
Iron 7.3mg	0%
Potassium 959.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 45.1%

Carbs: 17.6%