Whipped Tofu Ricotta
Updated June 3, 2026
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 (14-ounce/400-gram) block extra-firm tofu
4 to 6 tablespoons/20 to 30 grams nutritional yeast
2 garlic cloves, roughly chopped
2 tablespoons white miso paste
¾ teaspoon onion powder
1 to 1 ½ teaspoons kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1 ½ tablespoons extra-virgin olive oil
1 medium lemon, zested
2 to 3 tablespoons freshly squeezed lemon juice
Nutritional analysis per serving
11 grams carbs; 170 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 4 grams fiber; 353 milligrams sodium; 14 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the tofu and dab away the excess water with a clean dish towel.
- Step 2
Crumble the tofu into a food processor. Add 4 tablespoons of the nutritional yeast, the garlic, miso, onion powder, 1 teaspoon of the salt, a generous amount of pepper, the olive oil, lemon zest and 2 tablespoons lemon juice. Blend until creamy and smooth.
- Step 3
Taste for salt, acidity and cheesiness. As needed, add the remaining ½ teaspoon salt, 1 tablespoon lemon juice and 1 to 2 tablespoons nutritional yeast. The ricotta will stay good in the fridge for up to 1 week. (It can also be frozen for up to 2 months; defrost in the fridge before using.)
Private Notes
Comments
It's long past time the NYT hired a vegan recipe developer and you picked the right one in Nisha Voran. I love this recipe, easy and tasty.
So many tofu "ricottas" add nutritional yeast which is cheesy, not milk fresh like ricotta and misses the mark by a lot. In my pre-vegan days, I used to make fresh ricotta. Ditch the nutritional yeast and instead put in soaked cashews, almonds, or macademia nuts. Lemon and miso are great. Also a little olive oil for richness.
Nisha is a star when it comes to adding flavor and taste to --- well, to anything! This is just another example of her always-delicious recipes.
I made it exactly as written and loved it. I used as a spread on toast. I could see this making delicious stuffed shells. I’m transitioning into veganism and so excited to try more of Nisha’s recipes.
Not just an interesting flavor, it's got good flavor, according to my non-vegan husband. Totally agree. Perfect for this lazy cook. I'm just sorry I waited so long to try it.
Delicious in her heirloom tomato salad or on toast!