Tofu ricotta is a vegan alternative to regular ricotta. It is creamy, cheesy, made with only 6 ingredients, and ready in less than 5 minutes! Use your tofu ricotta to make vegan lasagna, stuffed shells, or enjoy it as a dip!

Use this vegan tofu ricotta to make our Vegan Ricotta and Asparagus Galette or Vegan Eggplant Lasagna! Both are incredibly tasty, enjoyable meals!

close up of vegan tofu ricotta

Vegan Tofu Ricotta

Tofu Ricotta is versatile and can be used in almost any recipe to replace regular ricotta cheese. The texture is velvety and the flavor is cheesy. It can be used in all types of dishes, especially when making pasta, pizza, and sandwiches! I recently used it as a base for my Vegan Ricotta and Asparagus Galette โ€”sooo good btw!

Reasons You’ll Love This Recipe. It’s:

  • A delicious dairy-free ricotta alternative that tastes just as good as the real thing!
  • Packed with protein: Tofu is an excellent plant-based protein source, providing approximately 22 grams per serving.
  • Low calorie: Tofu is also low in calories, but loaded with nutrients like calcium, fiber, and iron, making it a great healthy option.
  • An Oil-Free, nut-free, easy recipe!

ingredients to make tofu ricotta shown in a food processor

Ingredients You’ll Need:

  • Firm tofu, drained
  • Lemon juice
  • Nutritional yeast
  • Sea salt and Black Pepper
  • Garlic Cloves or Garlic Powder
  • Fresh parsley

Tools You’ll Need:

Food Processor: Making this vegan ricotta is as easy as putting all the ingredients in the food processor and blending until they are incorporated. If you do not have a food processor you can simply use a fork to mash the tofu and mix the ingredients together.

Ingredients blended. creamy vegan tofu ricotta in the food processor shown

How To Make Vegan Tofu Ricotta? (Only Two Easy Steps!)

  1. Gather your ingredients. Drain any excess liquid from the tofu (do not press).
  2. Add the ingredients to a food processor and blend until smooth, creamy, and all the ingredients are well combined.

How To Store Vegan Ricotta Cheese?

Store this tofu ricotta in an airtight container in the fridge for up to 4 days. You can also store it in the freezer for up to 2 months. Defrost it overnight in the fridge before using it. Be sure to give it a good stir before using.

Dairy-Free, Plant-based Ricotta

Vegan Ricotta Cheese in a white bowl on a cutting board

I hope you enjoy the recipe! If you try it, donโ€™t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram and Pinterest! I love seeing my recipes come to life in your kitchen!

Vegan Tofu Ricotta

Tofu ricotta is a vegan alternative to regular ricotta. It is creamy, cheesy, made with only 6 ingredients, and takes less than 5 minutes to make! Use your tofu ricotta to make your next lasagna or enjoy it as a dip!
5 from 11 votes
Print Pin Rate
Course: Condiment, Dinner, Lunch, Sauce or Marinade
Cuisine: American, Dairy-Free, Gluten-Free, Healthy Options, Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 45kcal
Author: Capri Lilly

Equipment

  • Food Processor

Ingredients

  • 10 oz Firm Tofu (275 g), drained
  • 1 tbsp Lemon Juice
  • 1/4 cup Nutritional Yeast
  • 1 tsp Sea Salt, or to taste
  • 1 tsp Garlic Powder (or 3 garlic cloves)
  • 1/4 cup Fresh Parsley

Instructions

  • Chop the tofu into large cubes and transfer tofu and all ingredients into a blender or food processor.
  • Blend just a moment, less than 30 seconds. Until you achieve a ricotta like consistency. Enjoy!

Notes

  1. Use firm or extra firm tofu
  2. Feel free to add any fresh herbs or spices you like such as fresh basil, dried oregano, onion powder, etc.ย 
Store in a sealed container in the fridge for up to 4 days
You can use a food processor or mash the tofu with a fork, then mix ingredients together.

Nutrition

Calories: 45kcal
nutrition facts

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