Vegan Ricotta

Not sure what happened but this one didn't work out for me. Texture was perfect but it didn't taste very good... I suspect my miso went bad (can it go bad?) and I'm not a huge fan of nootch so I put a wee bit less. Can't fairly rate it since I think my ingredients were a large part of the problem...

PUL Team - July 22, 2025, 4:29 p.m.

Hey Pat Ess, aw, we’re sorry to hear this! Thanks so much for giving it a try.

Miso can go bad if it's been open a while or not stored well, so it's possible that could have played a role. The nutritional yeast also adds a cheesy, savoury flavour and helps mellow out the tofu. Leaving it out can make a difference too. If you're up for experimenting, a bit of lemon zest can brighten things up orrrr perhaps a pinch of mushroom powder could add some umami depth ☺️

Delicious, I love this recipe! I prefer this on pizza over any other homemade or storebought v cheese I've tried.
I also like to add a little bit of olive oil to make it even creamier

I think I've made this 3 or 4 times already and I'm always surprised at how easy it comes together and how tasty it is. I think the miso paste in there is genius.

Did not expect to say this but it was a little bit too garlicky for me. Other than that great texture and taste! Left out the salt and didn't miss it.

Has anyone tried making this without garlic? If so how does it taste?

PUL Team - Nov. 9, 2023, 9:40 a.m.

Hey Julie, we haven't tried it ourselves, and we'd highly recommend adding the garlic if possible. The garlic in this recipe is used in a rather prominent amount and plays a significant role in masking the inherent tofu taste, giving the ricotta a flavorful kick. With that said, you can omit it if you prefer a milder taste, and the nutritional yeast, lemon juice, miso paste, and salt should still contribute to a savoury and tangy taste :)

I love adding pesto to this and it’s delicious!!