This is the simplest tofu ricotta recipe that only requires 3 ingredients, and it tastes so good! Our little one eats it straight from the spoon.
This plant based ricotta goes great on toast with pesto, in pasta, in spinach and ricotta rolls, or however you would use it normally.
Because this is made with tofu, it is high in protein and makes for a great addition to meals for vegan kids.
Tofu Ricotta
Ingredients
- 1 450g block of firm tofu (drained)
- 2 tbsp nutritional yeast (add more for a stronger cheesy flavour)
- Juice of 1 lemon
- 1/2 tsp sea salt (optional; avoid for under 12 months)
- 2 tbsp water (to help it blend if needed or to make smoother if you prefer)
Instructions
- Add all ingredients to a blender and blend till smooth
- Store in the fridge for up to 5 days
Notes
Serve however you like - we love it on toast, stirred through pasta, or even straight from the spoon.
Did you make this recipe?
Leave a comment below or tag us on Instagram to let me know what your little one thought!