Whipped Tofu Ricotta

With the same luxe creaminess and savory notes of ricotta, my signature tofu ricotta from my book “Big Vegan Flavor” (Avery Books, 2024) works smashingly well in any recipe that calls for ricotta. For a slightly looser texture, use firm tofu. Use this ricotta to add big flavor to any and all stuffed pastas, like lasagna. It’s also great as a sandwich spread or spread onto pizza dough. Dollop leftovers onto grain bowls or salads for a creamy element. For an easy spicy variation, stir in a few teaspoons of Calabrian chile paste. (Watch Nisha make this recipe on YouTube.)
Prep: 5m Cook: 10m Total: 15m

Ingredients

  • 1 (14-ounce/400-gram) block extra-firm tofu
  • 4 to 6 tablespoons/20 to 30 grams nutritional yeast
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons white miso paste
  • 3/4 teaspoon onion powder
  • 1 to 1 1/2 teaspoons kosher salt (such as Diamond Crystal)
  • Freshly ground black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium lemon, zested
  • 2 to 3 tablespoons freshly squeezed lemon juice

Instructions

  • Drain the tofu and dab away the excess water with a clean dish towel.
  • Crumble the tofu into a food processor. Add 4 tablespoons of the nutritional yeast, the garlic, miso, onion powder, 1 teaspoon of the salt, a generous amount of pepper, the olive oil, lemon zest and 2 tablespoons lemon juice. Blend until creamy and smooth.
  • Taste for salt, acidity and cheesiness. As needed, add the remaining 1/2 teaspoon salt, 1 tablespoon lemon juice and 1 to 2 tablespoons nutritional yeast. The ricotta will stay good in the fridge for up to 1 week. (It can also be frozen for up to 2 months; defrost in the fridge before using.)