+GF
You don’t need to spend a fortune on store-bought ricotta when you can make this easy recipe. Our ricotta tastes and feels like the real deal, and it also cooks like it. We put it in lasagna, on pasta dishes, in sandwiches and on top of salads. There’s no wrong way to eat this. —LM + AM
MAKES ABOUT 3 CUPS (374 G)
16 oz (454 g) firm tofu
⅓ cup (83 g) vegan Greek-style yogurt (do not use coconut yogurt)
¼ tsp fine sea salt, or to taste
1 tbsp (15 ml) lemon juice
¼ tsp garlic powder (optional)
½ tsp extra-virgin olive oil
Put the tofu between several sheets of paper towel and put something heavy on top of it to press out the excess water. Press for about 20 minutes.
Put the tofu and the rest of the ingredients in a blender or food processor and blend until just combined. It should look curdled.
If you want a drier ricotta, line a colander with cheesecloth, pour the ricotta on top of the cheesecloth and let the excess water drain until it reaches the desired consistency.
Store in an airtight container in the refrigerator for up to 5 days.