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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"Excellent recipe. My meat eating friends have no idea that this is vegan tofu ricotta. I have made this 6+ times so far. - Doug"
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.
Julie says
Great recipe - I used dried parsley instead of basil, but otherwise prepped as is. Thank you so much for sharing this! 🙂
Willow Moon says
Thanks Julie!
Felicia says
I made this to include in some lasagna and the whole family loved it! My aunt couldn't even tell that it was vegan.
Willow Moon says
I am so glad they liked it!
Nissa o says
Mine came out no very creamy any suggestions?
Willow Moon says
The only thing I can think of is either you didn't mix it long enough or you used too firm of a tofu. Mixing it in the food processor creates a texture that is creamy, so I am not sure.
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.
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.
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.
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!
joe says
Leave out the basil and garlic. Add some sugar and chocolate chips and fill cannoli an enjoyable Italian sweet and so popular. Recipes can be found on the net.
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.
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?
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.