35 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 2 star values: 1
  • 3 star values: 1

A vegan alternative to ricotta for lasagna.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Blend tofu, garlic powder, oregano, basil, and lemon juice in a blender until combined. Stream olive oil into the tofu mixture while blending until your obtain the desired consistency.

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Nutrition Facts

111 calories; 9.7 g total fat; 0 mg cholesterol; 4 mg sodium. 2.1 g carbohydrates; 4.8 g protein; Full Nutrition


Reviews (34)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/24/2013
Used this in my veggie lasagna recipe and it turned out great! Thanks so much for the recipe.
(6)

Most helpful critical review

Rating: 2 stars
04/22/2014
unfortunately this didn't hit the spot for me:( it made my lasagna pretty plain.. idk what nutritional yeast tastes like or if it would have saved this.. but it just didn't work for us
(1)
35 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 2 star values: 1
  • 3 star values: 1
Rating: 4 stars
08/06/2013
This was my first time making a vegan lasagna and I used this recipe for the 'ricotta' portion. The only change I did was add 1/2 cup of nutritional yeast into the mixture to punch up the 'cheese' taste. All in all I liked the flavor and I will definitely make it again!
(12)
Rating: 5 stars
07/24/2013
Used this in my veggie lasagna recipe and it turned out great! Thanks so much for the recipe.
(6)
Rating: 5 stars
08/12/2013
This is fantastic! My husband and dairy-aficionado brother loved it. Both agreed that they wouldn't have noticed it wasn't real ricotta if I hadn't told them.
(5)
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Rating: 5 stars
12/29/2013
This was absolutely wonderful! I've tried it both ways - with a bit of nutritional yeast and without - and it was great both times. Perfect in a vegan lasagna!
(5)
Rating: 5 stars
02/11/2017
STUFFED SHELLS. SO GOOD! MADE IT TWICE NOW. THE GUESTS LIKED IT TOO! ONE REVIEW SAID YOU COULD DO VINEGAR INSTEAD OF LEMON SO I DID. AND FORGOT THE NOOCH BOTH TIMES. ADDED 2C SAUTÉED SPINACH TO CHEESE MIXTURE BOTH TIMES. PERFECT!
(3)
Rating: 5 stars
12/09/2013
I made it and loved it! My husband didn't even know the difference. I used the Ricotta inside a vegan lasagna and was perfect. Thanks for the recipe.
(3)
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Rating: 5 stars
05/27/2014
This worked beautifully in a homemade lasagna. Works well with substitutions too! I also added about a tablespoon of whey powder for a more full/convincing dairy taste. My boyfriend thought it was cheese! win!:) UPDATE: I actually prefer this using vinegar instead of the lemon juice. Also nutritional yeast pretty much makes everything better.;)
(3)
Rating: 5 stars
12/29/2016
This was perfect! I added it in a vegan lasagna and I wouldn't have known it wasn't real cheese. I made sure to drain my tofu first and I also added quite a bit of chopped parsley. I can't wait to try this stuff in other recipes. Stuffed shells maybe?
(2)
Rating: 5 stars
11/07/2016
I've tried a lot of vegan ricotta recipes and this is my all-time favorite!
(2)