This easy Tofu Ricotta recipe is perfect for lasagna, ravioli, pizza, calzones, or served as a dip. No one will even notice it is tofu!
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This Tofu Ricotta recipe is the perfect substitute for classic ricotta. It has the texture of ricotta and is full of flavor. No one will notice you're using a vegan ricotta substitute!
It spreads nicely, and it is creamy and savory. There are plenty of ways to use it, from Vegan Skillet Lasagna to a dip with veggies. Use it in your favorite Italian recipes.
There's no soaking time, like with cashews. This vegan ricotta cheese is nut-free and gluten-free, so it's perfect for people with nut allergies.
Another recipe using tofu as a cheese substitute is my Tofu Feta recipe.
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❤️ Why You'll Love It
- It is made in minutes with simple ingredients.
- It is really versatile. It's a great addition to a lasagna recipe, on a vegan pizza, or in sandwiches. Add some cooked or fresh spinach for a Spinach Tofu Ricotta Dip.
- Even the pickiest eaters will love it! They won't even notice you're not using regular ricotta.
🧾 Ingredients
- Firm tofu: I used firm tofu packed in water found in the refrigerated section of the grocery store. Extra firm tofu would work as well. Silken tofu won't work because it is too thin and creamy.
- Lemon juice: Adds a sour flavor. I recommend fresh lemons instead of store-bought lemon juice.
- Dried basil: I have only made this recipe with dried basil, so I cannot speak to how it tastes with fresh basil. I'm sure it would be just as good, if not better.
- Nutritional yeast: Adds a cheesy
- Raw garlic: Adds a pungent flavor.
- Olive oil: Adds a creamy texture and adds flavor.
- Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Drain and press the block of tofu to get rid of the excess water. If you do not have a tofu press you can place the tofu in between a clean kitchen towel.
Step 2: Place a heavy object, like a cast iron skillet, on top of the towel for at least 15 minutes.
Step 3: Add all the ingredients to a food processor.
Step 4: Blend until smooth and creamy.
This vegan tofu ricotta cheese recipe 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.
Ways To Use It
This easy vegan tofu ricotta recipe works great in savory dishes.
- Pizza
- Vegan lasagna: Vegan Mushroom Lasagna or Vegan Spinach Lasagna
- Zucchini Lasagna Roll Ups
- Calzones: Spinach and Tofu Ricotta Calzones or Vegan Calzones
- Pancakes and waffles - omit basil and nutritional yeast and add sweetener
- Ravioli
- Pasta: Vegan Manicotti
- Crostini
- Stuffed mushrooms
- Toast
- Mashed Cauliflower
- Tofu Ricotta Stuffed Breadsticks
It is versatile, to say the least!
👩🏻🍳 Recipe FAQs
This easy tofu ricotta recipe will last 5 days in an airtight container in the fridge.
This vegan ricotta recipe is made with firm tofu, nutritional yeast, lemon juice, garlic, dried basil, olive oil, salt, and pepper.
🧀 Other Vegan Cheese Recipes
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If you tried this Tofu Ricotta Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
If you are looking for a dairy-free ricotta, you have come to the right place.
📋 Recipe
Tofu Ricotta
Equipment
Ingredients
- 14 ounces 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.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Anne Wondra says
Used this as a layer in a vegan gluten-free lasagna bake today. So good! Thank you.
Willow Moon says
Thanks, Anne, I'm so glad that you liked it!
CJ says
I’m in the market for a tofu press. Can you recommend one?
Willow Moon says
Hi CJ, I don't own one. I place tofu in a clean kitchen towel and place a cast iron skillet on top. It works great and doesn't take up kitchen space!
Bodhi says
This is the best vegan ricotta recipe. My family and I are obsessed with it now. I was just wondering if you've ever tried to freeze it?
Willow Moon says
Thanks so much! I haven’t put the tofu ricotta in the freezer by itself, but I did make lasagna with it and froze that, which I ate recently. It froze just fine. You couldn’t tell at all that it had been frozen.
Kimberly says
I subbed cashew cream for the olive oil, so I had to add a bit of water. Thanks for the recipe; I'll use it again--it turned out great in my lasagna..
Kristina says
How long does it stay in the fridge for?
Willow Moon says
It will last up to 5 days in the fridge.
Rose says
Delicious! I like this recipe better than the one I was using before which called for hummus. This is simpler and tastier!
Willow Moon says
Thanks Rose, I’m so glad you like it!
Mel says
I want to try this so bad!!!! I have an extra firm tofu on hand. Could I try it with that, or just use that for something else and grab firm for this. Thank you in advance for your advice!
Willow Moon says
I'm pretty sure that I have used extra firm for this when I didn't have firm.
Mel Hess says
Thank you so much!!!
Teresa says
This is my favourite Tofu Ricotta recipe. Perfect blend! Thank you for such a great alternative. OH - for an oil-free version, I use Aquafaba instead of the oil, and it comes out fantastic!
Willow Moon says
Thanks Teresa, that makes me so happy! I’ll have to try it with aquafaba.
Esther says
Just made it for the first time. Mine does not look as creamy as yours. Maybe I over dried little food. What do you recommend I should add to get it to look as creamy as yours.
I also did not find it cheesy enough. Should I just add more yeast?
Thanks for your help. I would love to get this Right.
Willow Moon says
Hi Esther, I will try my best to help you trouble shoot what went wrong. Did you use firm tofu? Did you use olive oil? The olive oil will help with the creaminess. As for not being cheesy enough, yes you could add more nutritional yeast. Keep in mind it isn't going to taste the same as real cheese. I'm not sure what else to say except to double check all the ingredients - both what you're using and amounts.
Esther says
Thanks for your prompt follow up. I added more water, and more nutritional yeast, and an extra tablespoon of olive oil. And it came out beautifully. This will definitely be part of my recipes in the future. Thank you again.
Willow Moon says
Great, I’m so glad it came out for you!