Craving a creamy dip or spread without beans or cheese? This recipe delivers the perfect balance — a hummus-like dip and ricotta-style texture made from whipped tofu. It’s packed with flavor and endlessly versatile:· Use it in stuffed pastas like lasagna or shells.· Spread it on sandwiches or pizza dough.· Add a dollop to grain bowls or salads for a silky, protein-rich touch· Ideal dip for raw carrots, celery, or zucchini · Or simply enjoy it on crackers for a quick, satisfying snack.
Drain the tofu and dab away the excess water with a clean dish towel.
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, 2 tablespoons lemon juice. Blend until creamy and smooth.
Taste for salt, acidity and cheesiness. As needed, add additional salt, lemon juice and nutritional yeast.
The whipped tofu 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.)
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
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