This easy Tofu Ricotta is perfect for lasagna or served as a dip. No one will notice it is tofu!
First off, I have to give a disclaimer. I have been vegan for 17 years so it has been a really long time since I have had ricotta cheese. In fact, I don’t even remember what it tastes like.
As with any vegan cheese, they don’t taste exactly like the flavor they are replacing. To be honest, I wouldn’t want them to taste like the real thing anyway. I just want a good flavor, consistency and texture when I am eating vegan cheese.
This has all of that. It spreads nicely, and it is creamy and savory.
Right after I became a vegan I couldn’t stand the smell in the deli section. The smell of cheese was too much for me. It is funny how your senses change after changing your diet.
This Tofu Ricotta came about because I wanted to make Eggplant Lasagna. I wanted the ricotta to be homemade instead of store bought, so that I could create the flavor that I wanted, which included basil.
This Tofu Ricotta works well as a dip or in lasagna! Click To Tweet
Actually, I have not tried store bought vegan ricotta yet. I have been tempted a few times, but the price tag has always put me off.
I wish I could say that about other vegan cheeses. I still buy vegan cheddar, Mozzarella, and cream cheese. Maybe it is time to get in the kitchen and try to make them!
It will be interesting to see if store bought vegan ricotta tastes anything like this. Considering how much cheaper mine is, and how easy it is to make, I probably won’t be trying it anytime soon. This literally takes minutes to make.
This vegan ricotta not only tastes great in lasagna, but tastes good with crackers as well. The crackers in the photo are my Pizza Crackers, which work really well with this basil flavored Tofu Ricotta.
I have also used this recipe in Spinach and Tofu Ricotta Calzones, an Apple and Tofu Ricotta Pizza, and Tofu Ricotta Ravioli with Sun-Dried Tomato Basil Pesto. It is versatile to say the least!
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Tofu Ricotta
Makes 1 1/2 cups
Ingredients
- 14 oz. firm tofu, drained and pressed
- 1 tablespoon lemon juice
- 1 tablespoon dried basil
- 3 tablespoons nutritional yeast
- 1 clove minced garlic
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Mix all ingredients in a food processor until smooth.
katie says
Looks absolutely delicious! Thanks for sharing.
xx katie
Meghan | Fox and Briar says
What a great recipe! So nice to be able to easily whip up some homemade vegan ricotta. I love that you added basil to it, that must give it such a nice flavor! I bet it is perfect in the eggplant lasagna.
Willow Moon says
You’re right, I think the basil really made the recipe. I don’t think I would have liked it as much without the basil!
hilkayaker says
Wow that is super easy, I was expecting it to be more intense than that. I’ll have to try it!
I would love it if you came to link up at our party tonight:
http://www.raisingfairiesandknights.com/category/bloggers-spotlight/
It’s a link party and pin-up party, two parties in one! All posts will get pinned to our group pinterest board.
Willow Moon says
You’re right, tofu ricotta is really easy! Thanks for the invite to the Linky party Hilary! I checked it out and wasn’t sure where I was supposed to link up. I saw the December 10th post, but only saw a “subscribe to mailing list” to see when the posts go live.
hilkayaker says
Ha ha it is live now, went live Thursday night. There are two sections, one for posts and one for pins, so you can get a whole bunch of posts and pins in for exposure!
Willow Moon says
Thanks, I added my pin!
lydiaf1963 says
I am intrigued by the possibilities 🙂 I’ve made tofu “feta” and it was ok, but this sound like a better option.
Willow Moon says
Ooh, maybe I’ll have to make a feta next! I’ll have to brainstorm what herbs could make it taste good! Maybe some dill, mint, basil, or oregano!
Ashleigh says
Wow, this tofu ricotta recipe looks amazing! Thank you for sharing… I can’t wait to try it!!
confettiandbliss says
I love that your Tofu Ricotta recipe is quick and easy to make! I have all of the ingredients on hand right now except for the tofu. I must admit, I’ve never cooked with tofu before, but your recipe and photos have inspired me to give something new a try!
Willow Moon says
Glad to inspire! I love trying new things too! Just remember, tofu is only as good as the other ingredients with it. By itself it is pretty bland.
AvocadoPesto says
I would looove to try making vegan ricotta. I probably last had ricotta a few years ago but am super pumped to try making a vegan version!
sylvie says
i’m so thankful my little loves tofu as much as my husband and i do….so i cannot WAIT to try this tofu ricotta and pizza cracker recipe! delicious post, my dear! xx, sylvie
Willow Moon says
Thanks!
Jan Jorgensen says
Does anyone have an idea what could be substituted for the nutritional yeast – I can’t eat it. It’s three tablespoons of something dry … I will think about this, but if you have any suggestions, I’ll be grateful …
Willow Moon says
I would do a blend of sunflower seeds, pine nuts, and salt. You could also experiment with other nut / seed blends.
jasmin says
Going from vegetarian to vegan is so hard when you love cheese (like me), so recipes like this are like little gems I’m always eager to try… I’ve done several vegan cheeses, but I’ve never tried a tofu cheese. And it’s quite easy to make, too…
Willow Moon says
When I went from vegetarian to vegan 17 years ago, it was hard for me too. Then after being vegan for a few months in, I couldn’t stand the smell of cheese in the deli. It literally grossed me out. It is funny how smells and tastes change!
Michelle says
Thank you so much for sharing this! I have a taste for lasagna but have a lactose intolerant guest tonight. I usually double the garlic in recipes because “too garlicky” does not exist to me but I am glad that I tasted this before I did-this is perfect as is! Thank you again!!
Willow Moon says
I agree, too garlicky doesn’t exist for me either! When I create recipes, I do try to not overdue it though, taking into consideration not only my taste buds, but my readers’ as well.
Lynn h says
Do you need to use soy tofu or could you use chickpea tofu to make this
Willow Moon says
I have never heard of chickpea tofu, only tofu made from soy. Do you mean chickpea flour?
Miranda says
Sounds delicious! How long do you think this will hold in the fridge?
Willow Moon says
Thanks Miranda! Tofu usually lasts about 5 days after opening it.
Barbara says
This was so easy to make and was absolutely delicious. I plan to use it in so many recipes calling for ricotta.
Willow Moon says
Thanks Barbara, I am glad you liked it! I have used it in a lot of recipes!
Michelyne says
This looks so good and so simple to make thank you!! What other spice would you recommend instead of basil?
Willow Moon says
You could oregano or thyme. Those would be my preferences to keep an Italian flavor, especially because I love to use this in lasagna.
clulu says
do u think u could use chickpea tofu instead of soy?
Willow Moon says
I have heard of chickpea tofu, but never tried it! If it has the same consistency, it should work.
Mel says
Does anyone know if this recipe would still work if I leave out the oil? Thank you
Willow Moon says
Hi Mel, it should work fine without the oil. I don’t think it will be missed considering it’s only a tablespoon. I put it in mainly for the creaminess and taste.