Silken tofu whipped for 8 minutes creates ricotta texture because broken protein chains mimic dairy's casein structure perfectly.
Whipped Tofu Ricotta
Elevate your snacking game with this delightful Whipped Tofu Ricotta! This creamy, protein-packed spread comes together in a flash using just silken tofu, a splash of lemon juice, and a handful of fresh herbs. Perfect for slathering on toast or dolloping on pasta, it's a deliciously versatile addition to your culinary repertoire!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- a couple cloves of garlic
- 1 medium lemon, zested
- 2 tablespoons of lemon juice (30 ml)
🥩Meat & Seafood(1)
- 1 block of extra firm tofu
🫙Pantry Staples(2)
- 4 tablespoons nutritional yeast (60 ml)
- a glug of extra virgin olive oil
🧂Spices & Seasonings(3)
- some freshly cracked black pepper
- a little bit of onion powder
- 1 teaspoon of diamond crystal kosher salt (5 ml)
🍯Sauces & Condiments(1)
- some white miso paste
👨🍳 Instructions
- 1
Gently pat dry the block of extra firm tofu.
- 2
Roughly chop the garlic and add it to the food processor.
- 3
Zest one medium lemon and juice about two tablespoons of lemon juice into the bowl.
- 4
Add four tablespoons of nutritional yeast, some white miso paste, a little bit of onion powder, freshly cracked black pepper, and one teaspoon of diamond crystal kosher salt.
- 5
Add a glug of extra virgin olive oil.
- 6
Blend until creamy and whipped, scraping down the sides as needed.
- 7
Season to taste with more nutritional yeast, salt, or lemon juice if desired.
💡 Pro Tips
- ✓Press tofu for 30+ minutes to remove excess moisture below 60% water content - wet tofu creates grainy ricotta because water dilutes the emulsion and prevents proper whipping.technique30+ minutes, <60% moisture
- ✓Use white miso at 1-2 teaspoons per 14oz tofu block because its glutamates provide umami depth while the salt content enhances protein structure for better texture.ingredient1-2 tsp per 14oz block
- ✓Process tofu for 3-4 minutes continuously after initial mixing to break down protein fibers completely - under-processing leaves chalky texture while over-processing creates paste.timing3-4 minutes continuous
- ✓Add olive oil gradually in 1 tablespoon increments while processing to create stable emulsion - dumping oil at once causes separation and oily mouthfeel.technique1 tbsp increments
- ✓Use a food processor with sharp S-blade rather than blender because the horizontal cutting action aerates better and prevents over-heating that denatures proteins.equipment
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Silken tofu whipped for 8 minutes creates ricotta texture because broken protein chains mimic dairy's casein structure perfectly.
Whipped Tofu Ricotta
Elevate your snacking game with this delightful Whipped Tofu Ricotta! This creamy, protein-packed spread comes together in a flash using just silken tofu, a splash of lemon juice, and a handful of fresh herbs. Perfect for slathering on toast or dolloping on pasta, it's a deliciously versatile addition to your culinary repertoire!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- a couple cloves of garlic
- 1 medium lemon, zested
- 2 tablespoons of lemon juice (30 ml)
🥩Meat & Seafood(1)
- 1 block of extra firm tofu
🫙Pantry Staples(2)
- 4 tablespoons nutritional yeast (60 ml)
- a glug of extra virgin olive oil
🧂Spices & Seasonings(3)
- some freshly cracked black pepper
- a little bit of onion powder
- 1 teaspoon of diamond crystal kosher salt (5 ml)
🍯Sauces & Condiments(1)
- some white miso paste
👨🍳 Instructions
- 1
Gently pat dry the block of extra firm tofu.
- 2
Roughly chop the garlic and add it to the food processor.
- 3
Zest one medium lemon and juice about two tablespoons of lemon juice into the bowl.
- 4
Add four tablespoons of nutritional yeast, some white miso paste, a little bit of onion powder, freshly cracked black pepper, and one teaspoon of diamond crystal kosher salt.
- 5
Add a glug of extra virgin olive oil.
- 6
Blend until creamy and whipped, scraping down the sides as needed.
- 7
Season to taste with more nutritional yeast, salt, or lemon juice if desired.
💡 Pro Tips
- ✓Press tofu for 30+ minutes to remove excess moisture below 60% water content - wet tofu creates grainy ricotta because water dilutes the emulsion and prevents proper whipping.technique30+ minutes, <60% moisture
- ✓Use white miso at 1-2 teaspoons per 14oz tofu block because its glutamates provide umami depth while the salt content enhances protein structure for better texture.ingredient1-2 tsp per 14oz block
- ✓Process tofu for 3-4 minutes continuously after initial mixing to break down protein fibers completely - under-processing leaves chalky texture while over-processing creates paste.timing3-4 minutes continuous
- ✓Add olive oil gradually in 1 tablespoon increments while processing to create stable emulsion - dumping oil at once causes separation and oily mouthfeel.technique1 tbsp increments
- ✓Use a food processor with sharp S-blade rather than blender because the horizontal cutting action aerates better and prevents over-heating that denatures proteins.equipment