Simple, quick, and easy! This tofu cheese recipe is made with just a few ingredients in one bowl! Extremely versatile, high in protein and perfect for families looking for nutritious plant-based protein. Layer it in lasagna, add it to pasta, or stuff it into mushrooms or pasta shells!
Prep your tofu by removing it from its package and wrapping it in a clean kitchen towel (or paper towel) to remove any excess liquid.
Place all the ingredients except for the oat milk, into a food processor. Start blending and then slowly add in your oat milk paying attention to the texture. You want a creamy texture but not runny.
Use right away or place tofu ricotta into a sealed container in the fridge. Will last 4 days in the fridge. Do not freeze.
Notes
Tofu Note: I recommend pressing out any extra liquid from your tofu. Because of the variations in brands, some tofu may have more moisture than others. This is why we suggest slowly adding in the oat milk to allow you to stop if the ricotta becomes too runny (or you forget to press the tofu prior).