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!
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 cupsServing 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.