Vegan Tofu Ricotta Cheese is creamy, cheesy, and easy to make in just 5 minutes. This nut-free vegan ricotta is perfect for pizza, baked pasta, and crostinis!
Want to save this recipe?
I'll email you a link so you can come back to this later!
Plus more tasty vegan recipes every week. Unsubscribe at any time.
The best vegan ricotta recipe comes together in a matter of minutes with instant flavor! Plus, since this recipe uses tofu, it is great for anyone who wants a delicious vegan cheese that has nut allergies or is nut-free.
Tofu is a great source of plant-based protein because it contains all 9 essential amino acids. It is also super versatile as it comes in different forms, from silken to extra firm.
It can take on many flavors and be transformed into so many delicious things! In this case... ricotta!
Use this easy vegan tofu ricotta just like regular ricotta cheese. You can incorporate it in any dish–sweet to savory, breakfast to dinner!
With all the ways you can customize this recipe's flavors, it tastes better than the real thing!
It’s perfect for lasagna, baked ziti, stuffed shells… really any recipe that you would use ricotta.
Use it as a dip with fresh veggies or chickpea chips for a tasty snack. Or make a delicious vegan crostini with pickled tomatoes, fresh basil, and balsamic glaze.
On the flip side, this recipe can easily be customized for dessert recipes to make delicious vegan cannolis or a parfait with berry salad and maple vanilla granola.
Ingredients
To make vegan ricotta cheese, you will need these simple ingredients:
- Firm or Extra Firm Tofu yields the best results. This helps to achieve the right texture and consistency of ricotta cheese.
- Silken tofu will not work because it is too soft to make a proper ricotta.
- Lemon Juice or any acid such as apple cider vinegar.
- Nutritional Yeast gives a cheezy flavor to the ricotta.
- Garlic Powder and Onion Powder enhance the flavor but can be omitted or swapped for other spices.
- Sea Salt and Black Pepper are added to taste to complete the ricotta.
The recipe card below includes the full list of ingredients + instructions.
Equipment
To make vegan tofu ricotta cheese, you will need a food processor. This ensures the best texture! A blender or NutriBullet should also work. You may need to pulse and shake the mixture a few times or stop and scrape down the sides to ensure even blending.
Tofu Tip
This recipe uses tofu to mimic the texture of traditional ricotta cheese. Follow these tips to make the best vegan ricotta:
- You don’t need to press the tofu for too long. Most recipes that recommend pressing tofu require waiting for 30 minutes with a heavy object or a tofu press, but that isn’t necessary here.
- All you need to do is wrap the block of tofu in a clean kitchen towel or paper towel for about a minute to remove some of the excess water.
- You want the tofu to retain some moisture within it. This will help it blend fully in the food processor and make it super creamy.
Directions with Pictures
Here’s a step-by-step guide to making tofu ricotta:
- Crumble the tofu into the bowl of a food processor.
- Add nutritional yeast, lemon juice, sea salt, black pepper, garlic powder, and onion powder.
- Pulse the mixture until the desired consistency is reached. The longer you process it, the creamier it will become. Scrape down the sides of the food processor as needed.
- Scrape the ricotta into a bowl and stir in any optional herbs or additions.
Variations
Plain ricotta is great as it is, but it is also a great canvas for many flavors:
- Herb Infusion - Experiment with different fresh or dried herbs to infuse your tofu ricotta with unique flavors. Basil, oregano, thyme, rosemary, or parsley can all add a delightful twist.
- Roasted Garlic - Roast a few garlic cloves and blend them into the tofu ricotta for a sweet, mellow garlic flavor. This can add depth and complexity to your dish.
- Sun-Dried Tomatoes - Chop up some sun-dried tomatoes and fold them into the tofu ricotta for a burst of umami and a slightly sweet, tangy flavor.
- Nacho Cheese - Combine some of the spices from cashew queso for a fun twist. This version is great as a filling for sweet pepper poppers.
- Cinnamon Spice - Add ground cinnamon and a touch of nutmeg for a warm, spiced flavor reminiscent of cinnamon buns.
Ways to Use
Tofu ricotta works great in a variety of dishes. Here are some ideas for how to use it:
- Stuffed Pasta Shells - Fill cooked pasta shells with vegan tofu ricotta mixed with herbs and spinach, top with marinara sauce and vegan parmesan cheese, then bake until bubbly.
- Vegan Lasagna - Layer vegan tofu ricotta between sheets of lasagna noodles with marinara sauce and vegan mozzarella for a satisfying lasagna.
- Eggplant Rollatini - Roast eggplant, stuff it with tofu ricotta, and roll it up. Bake it in red sauce for a hearty and decadent eggplant rollatini.
- Vegan Pizza Topping - Spread tofu ricotta on gluten-free pizza dough as a creamy and protein-rich alternative to traditional pizza sauce. Top with your favorite vegetables and vegan cheese.
- Tofu Ricotta Dip - Serve tofu ricotta as a dip with fresh vegetables, pita bread, or chickpea chips. Add herbs and spices for extra flavor.
- Vegan Tofu Ricotta Crostini - Spread tofu ricotta on toasted bread and top with sliced fresh tomatoes, basil, and a drizzle of balsamic glaze for a quick and satisfying vegan crostini appetizer.
- Pinwheels - Spread tofu ricotta over a vegan flour tortilla or chickpea flour tortilla, layer with spinach and sun-dried tomatoes, roll tightly, and cut into 1" slices to make vegan pinwheels.
- Vegan Cannoli Filling - Use vegan tofu ricotta as a filling for cannoli shells. Mix the tofu ricotta with powdered sugar, vanilla extract, and dairy-free chocolate chips. Pipe this creamy filling into vegan cannoli shells for a sweet and indulgent dessert.
- Tofu Ricotta Parfait - Layer sweetened tofu ricotta and coconut whipped cream with berry fruit salad, maple vanilla granola, and a drizzle of maple syrup to create a delicious and wholesome parfait.
Storage
Store tofu ricotta in an airtight container in the refrigerator for up to 5 days. Always stir the ricotta before eating it to ensure all the lemon juice is fully combined.
You can also put it in a freezer-safe container and freeze it for up to 3 months. Allow to thaw in the refrigerator before using.
FAQ
This recipe uses firm tofu to make a quick, easy (and delicious) ricotta cheese.
This is not the only method for making vegan ricotta, though!
Ricotta translates to “reheated.” Traditional ricotta cheese is created by reheating whey and a little curd leftover from the process of making other cheeses. Very sustainable!
You can follow this same process by heating and curdling soy milk. This takes a bit more time than this recipe, but it is certainly on my recipe bucket list. The Plant Based School has a great recipe for how to do it!
More Vegan Cheese Recipes
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below!
Vegan Tofu Ricotta Cheese (Easy Nut-Free Recipe)
Email me the recipe!
I'll send you a link so you can come back to this later.
Plus more tasty vegan recipes every week. Unsubscribe at any time.
Equipment
- Food Processor
Ingredients
- 14 ounces tofu firm or extra firm
- 2 tablespoons nutritional yeast
- 2 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon sea salt or to taste
- ⅛ teaspoon black pepper or to taste
Instructions
- Wrap the block of tofu in a clean kitchen towel or paper towel for about a minute to remove some of the excess water.
- Crumble the tofu into the bowl of a food processor.
- Add nutritional yeast, lemon juice, sea salt, black pepper, garlic powder, and onion powder.
- Pulse the mixture until the desired consistency is reached. The longer you process it, the creamier it will become. Scrape down the sides of the food processor as needed.
- Scrape the ricotta into a bowl and stir in any optional herbs or additions.
Notes
- Do not swap firm or extra-firm tofu for silken tofu! This will not make the same ricotta-like texture.
- You don’t need to press the tofu for too long. Most recipes that recommend pressing tofu require waiting for 30 minutes with a heavy object or a tofu press, but that isn’t necessary here.
- All you need to do is wrap the block of tofu in a clean kitchen towel or paper towel for about a minute to remove some of the excess water.
- You want the tofu to retain some moisture within it. This will help it blend fully in the food processor and make it super creamy.
- Store tofu ricotta in an airtight container in the refrigerator for up to 5 days. Always stir the ricotta before eating it to ensure all the lemon juice is fully combined.
- You can also put it in a freezer-safe container and freeze it for up to 3 months. Allow to thaw in the refrigerator before using.
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on June 26, 2020.
Charlene Krepel says
Delicious!!! Shiny and creamy and so, so good! Thank you!
Maggie says
I am so glad you loved this Charlene! I agree...its so so good!
Margie Sutej says
Do you press the tofu first to get rid of extra moisture?
Maggie says
Hi Margie, nope! You don’t need to press it, but do drain the excess water out of the carton it comes in. The ricotta benefits from the moisture in the tofu.