Vegan Ricotta

This vegan ricotta cheese can be used in a lasagna, as a dip, with veggies, crackers, etc.


  • 1 (14 oz.) organic extra firm tofu
  • 3 tablespoons Nutritional Yeast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon  dried basil
  • 1/4 teaspoon Italian seasoning
  • 1/2 teaspoon lime juice


  • Drain the tofu, cut into halves, and place it in the food processor.
  • Add the remaining ingredients and process for about one minute or until it reaches a creamy consistency.

I recently made a zucchini lasagna with layers of this vegan ricotta and it was delicious.

On another occasion, I served it as a snack for my son with some fresh veggies.