This easy Tofu Ricotta is perfect for lasagna or served as a dip. No one will notice it is tofu!
Creamy and Savory
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 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.
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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.
Vegan Ricotta Cheese
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.
Other Recipes You Might Like
- Super Creamy Vegan Mac and Cheese
- Tofu Bacon
- Spinach and Broccoli Vegan Quiche
- Vegan Tzatziki
- Vegan Ranch Dressing
This tofu 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 Tofu Ricotta
- Pizza
- Lasagna
- Calzones
- Pancakes and waffles - omit basil and nutritional yeast and add sweetener
- Ravioli
- Pasta
- Crostini
- Stuffed mushrooms
- Toast
I have used this recipe in Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce, Spinach and Tofu Ricotta Calzones, and Tofu Ricotta Stuffed Breadsticks.
It is versatile to say the least!
Tofu Ricotta Recipe
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.
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Tofu Ricotta
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.
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Anne says
Is there something I could use in place of Olive oil? I am oil free. This sounds delicious! I would really like to try it!
Willow Moon says
I would just leave it out. It will still taste great!
LJCM says
I've been trying different kinds of vegan cheeses for years now, even before I started eating gluten and dairy free. So far vegan cheddar and herbed cream cheese are my favorite, but I can't wait to try this and add it to my arsenal. The recipe also looks super dupe easy which is a huge plus. Thank you so much for sharing it. You make this gluten/dairy free life tastier! 🙂
Willow Moon says
Thanks! I hope you like it! Vegan cheddar and vegan cream are my favorites too.
Cindy P. says
New to vegan plant based eating. Made this ricotta last night to have with my zucchini in lasagna form. It was absolutely amazing! The taste and texture is spot on. Thanks again for helping make my transition easier. I love my cheese!
Willow Moon says
Thanks Cindy, I’m so glad you liked it!
Nick says
Used this in a vegan Zucchini Lasagna that is in the oven now. I had some extra that I spread on toast and it tasted amazing. I'm not vegan so I eat real ricotta and it definitely doesn't taste the same but I think for any vegan product you can't compare it to the real thing it needs to be thought of as it's own thing and this definitely holds up on it's own. It is delicious and I think I'll be making this just to spread on some toast in the morning cause it is so good can't wait to see how it tastes in my lasagna!
Willow Moon says
Thanks Nick, I’m so glad you like it! I totally agree that you need to treat vegan products as their own thing.
Tammy McMurray says
My family i wanting Lasagna & we were trying to figure out what I would eat. I'm going to givegthis a try. Thank you.
Sam says
I want to give this a try but I’m a allergic to yeast. Any substitute i can use? Will it turn out ok if I omit it?
Willow Moon says
You can leave it out, it just won’t have as cheesy of a flavor. If you can find a vegan Parmesan that you’re able to eat, that would make a great substitute.
Rejina Rajbhandari says
Hello! Tried this recipe but used dry yeast instead of nutritional. It gave a blue cheese flavor which is amazing! But what can I substitute nutritional yeast with? Its not easily available in Nepal and if available is NRs 2500 for 200g [which is expensive] Your help would be appreciated!
Willow Moon says
You could leave it out or if you can find a vegan Parmesan product, that would be the next closest thing. There’s not really anything else that tastes like nutritional yeast. You could also try miso paste, but keep in mind it will add a lot of salt, so a little goes a long way.
Anna Anatinero says
I make them for my pizza sauce its very tasty thanks for this recipe been looking for a good vegan ricotta😘😘😘