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    Home » How To

    Vegan Tofu Ricotta Cheese (Easy Nut-Free Recipe)

    By Sarah Pilley Updated Sep 26, 2023 · Published Sep 11, 2023

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Jump to Recipe
    Overhead photo of bowl of tofu ricotta with two basil leaves, a lemon sliced in half, and a plate of crostinis. Text reads "TOFU RICOTTA" in white block lettering and "Vegan + GF" in fancy cursive lettering.

    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!

    Vegan tofu ricotta in a white bowl with two basil leaves on top. A lemon is sliced in half in the background along with a plate of crostinis.

    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. 

    Jump to:
    • Ingredients
    • Equipment
    • Tofu Tip
    • Directions with Pictures
    • Variations
    • Ways to Use
    • Storage
    • FAQ
    • More Vegan Cheese Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    To make vegan ricotta cheese, you will need these simple ingredients:

    Ingredients to make vegan ricotta with corresponding labels: lemon juice, extra firm tofu, garlic powder, onion powder, sea salt, black pepper, and nutritional yeast.
    • 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.

    Please refer to the recipe card below for the full list of ingredients and detailed 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:

    Step by step directions for how to make tofu ricotta. Step 1: Break off pieces of the tofu block and place them into a food processor. Step 2: Add remaining ingredients to the food processor. Step 3: Blend until the mixture is smooth and creamy. like ricotta. Scrap down the sides. Step 4: Place in a bowl and enjoy (photo shows a spoonful of ricotta with the bowl in the background.)
    1. Crumble the tofu into the bowl of a food processor. 
    2. Add nutritional yeast, lemon juice, sea salt, black pepper, garlic powder, and onion powder. 
    3. 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.
    4. 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.
    Tofu ricotta on top of a crostini with fresh basil, tomato, and balsamic glaze. Background shows a plate of crostinis.

    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

    What is vegan ricotta made of?

    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!

    Overhead photo of bowl of tofu ricotta with two basil leaves, a lemon sliced in half, and a plate of crostinis.

    More Vegan Cheese Recipes

    • Vegan nut-free parmesan cheese on a spoon and in a bowl behind it.
      Vegan Parmesan Cheese (Nut Free)
    • Vegan cashew queso dripping from a spoon into a bowl with more cip.
      Vegan Cashew Cheese Queso
    • Stretchy vegan cashew mozzarella cheese being stretched from a bowl by a spoon.
      Stretchy Vegan Cashew Mozzarella

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Vegan tofu ricotta in a white bowl with two basil leaves on top. A lemon is sliced in half in the background along with a plate of crostinis.

    Vegan Tofu Ricotta Cheese (Easy Nut-Free Recipe)

    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!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 7
    Author: Sarah Pilley
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    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

    See more expert tips, pictures, and variations above for the best vegan tofu ricotta!
    Yield: 1 ¾ cups
    Serving Size: ¼ cup 
    Tofu Tips
    • 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.
    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.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 41kcal | Carbohydrates: 3g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 285mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.5IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

    This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on June 26, 2020.

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    Comments

      5 from 5 votes (4 ratings without comment)

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      Recipe Rating




    1. Charlene Krepel says

      June 29, 2020 at 5:24 pm

      5 stars
      Delicious!!! Shiny and creamy and so, so good! Thank you!

      Reply
      • Maggie says

        July 01, 2020 at 6:15 pm

        I am so glad you loved this Charlene! I agree...its so so good!

        Reply
    2. Margie Sutej says

      April 19, 2021 at 12:24 pm

      Do you press the tofu first to get rid of extra moisture?

      Reply
      • Maggie says

        April 19, 2021 at 2:25 pm

        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.

        Reply
    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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