Vegan Ricotta


  • 400 grams firm tofu, drained and crumbled
  • 2 tbsp tahin
  • 3 tbsp nutritional yeast
  • 1 1/2 tsp white miso paste
  • 3 cloves garlic minced
  • 1 tbsp fresh lemon juice
  • 1/2 small shallot chopped fine
  • 1 tbsp fresh flat parsley leaves chopped fine
  • fresh black pepper to taste


Start by draining the tofu in a colander, leave for 30 minutes and press a couple of times to really squeeze out the liquid. Crumble by hand while still in the colander. Mix all the other ingredients in a separate bowl.

Stir through and then mix in the tofu. Use the back of a tablespoon to mix everything thoroughly. Taste and adjust seasoning if needed. Transfer into a container with lid and place in the fridge. It will hold up to ten days.


  • serves: one bowl
  • prep. time: 35 minutes (includes draining)

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