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    Home » Recipes » Dips

    Published: Dec 16, 2015 · Modified: Apr 11, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    The Most Amazing Tofu Ricotta

    Jump to Recipe Pin Video

    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!

    Tofu Ricotta close up with crackers.

    First off, I have to give a disclaimer. I have been vegan for over 20 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 vegan ricotta recipe has all of that. It spreads nicely, and it is creamy and savory.

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    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.

    Actually, I have not tried store bought vegan ricotta cheese 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. There's no soaking time, like with cashews. This recipe is nut-free and gluten-free.

    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • Ways To Use It
    • 🧀 Other Vegan Cheese Recipes
    • 🎥  Video
    • 📋 Recipe
    • Want to save this recipe?
    • 💬 Comments

    🧾 Ingredients

    Ingredients with labels.
    • 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.
    • 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
    • Garlic: Adds a pungent flavor.
    • Olive oil: Adds a creamy texture and adds flavor.
    • Salt and pepper: Enhances flavors and adds flavor.

    This is an overview of the ingredients. 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

    Drain and press the tofu to get rid of the excess liquid. If you do not have a tofu press you can place the tofu in between a clean kitchen towel and place a heavy object, like a cast iron skillet, on top.

    Blend all ingredients in a food processor until smooth and creamy.

    Ingredients for tofu ricotta in food processor at various stages.

    🥡 Storage

    This vegan tofu ricotta recipe will last 5 days in an airtight container in the fridge.

    Tofu Ricotta close up vertical.

    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

    • 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!

    🧀 Other Vegan Cheese Recipes

    • Tofu Feta
      Tofu Feta
    • Vegan Cream Cheese
      Homemade Vegan Cream Cheese
    • Tofu Nacho Cheese
      Tofu Nacho Cheese Sauce
    • Vegan Cheese Ball
      Vegan Cheese Ball
    Vegan Tofu Ricotta with pizza crackers.

    🎥  Video

    If you are looking for a dairy-free ricotta, you have come to the right place.

    This vegan ricotta is sure to please! If you love this recipe, please come back and leave your feedback and star rating.

    📋 Recipe

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    4.87 from 60 votes

    Tofu Ricotta

    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!
    Course Appetizer
    Cuisine Italian inspired
    Prep Time 20 minutes minutes
    Total Time 20 minutes minutes
    Servings 6
    Calories 78kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor

    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
    US Customary - Metric

    Instructions

    • Mix all ingredients in a food processor until smooth.
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    Nutrition

    Calories: 78kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 24mg | Potassium: 220mg | Fiber: 1g | Sugar: 0g | Vitamin C: 1.2mg | Calcium: 36mg | Iron: 1.5mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. CJ says

      April 19, 2023 at 4:58 pm

      I’m in the market for a tofu press. Can you recommend one?

      Reply
      • Willow Moon says

        April 20, 2023 at 6:57 am

        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!

        Reply
    2. Bodhi says

      February 19, 2022 at 2:08 pm

      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?5 stars

      Reply
      • Willow Moon says

        February 20, 2022 at 9:10 am

        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.

        Reply
    3. Kimberly says

      October 01, 2021 at 9:47 am

      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..5 stars

      Reply
    4. Kristina says

      September 27, 2021 at 3:35 pm

      How long does it stay in the fridge for?

      Reply
      • Willow Moon says

        September 28, 2021 at 8:59 am

        It will last up to 5 days in the fridge.

        Reply
    5. Rose says

      September 01, 2021 at 2:02 pm

      Delicious! I like this recipe better than the one I was using before which called for hummus. This is simpler and tastier!

      Reply
      • Willow Moon says

        September 02, 2021 at 7:36 am

        Thanks Rose, I’m so glad you like it!

        Reply
    6. Mel says

      August 21, 2021 at 4:36 am

      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!5 stars

      Reply
      • Willow Moon says

        August 21, 2021 at 10:49 am

        I'm pretty sure that I have used extra firm for this when I didn't have firm.

        Reply
        • Mel Hess says

          August 23, 2021 at 3:39 am

          Thank you so much!!!

          Reply
    7. Teresa says

      August 20, 2021 at 1:11 am

      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!

      Reply
      • Willow Moon says

        August 20, 2021 at 8:03 am

        Thanks Teresa, that makes me so happy! I’ll have to try it with aquafaba.

        Reply
    8. Esther says

      April 20, 2021 at 6:09 am

      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.

      Reply
      • Willow Moon says

        April 20, 2021 at 11:10 am

        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.

        Reply
        • Esther says

          April 22, 2021 at 8:18 am

          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.5 stars

          Reply
          • Willow Moon says

            April 22, 2021 at 4:35 pm

            Great, I’m so glad it came out for you!

            Reply
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    I've been vegan for 23 years and
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