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!
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.
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
- 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.
5 Secrets to Transforming Tofu
FREE 5 part email series to help you cook tofu like a pro.
We respect your privacy. Unsubscribe at any time.
🔪 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.
🥡 Storage
This vegan tofu ricotta recipe will last 5 days in an airtight container in the fridge.
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
🎥 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
Tofu Ricotta
Equipment
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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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!