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.
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.
Michelle says
March 3, 2016 at 11:17 amThank 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
March 3, 2016 at 2:41 pmI 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.
Lynn h says
September 16, 2016 at 3:35 amDo you need to use soy tofu or could you use chickpea tofu to make this
Willow Moon says
September 17, 2016 at 4:04 pmI have never heard of chickpea tofu, only tofu made from soy. Do you mean chickpea flour?
Miranda says
December 11, 2016 at 7:19 amSounds delicious! How long do you think this will hold in the fridge?
Willow Moon says
December 13, 2016 at 8:42 amThanks Miranda! Tofu usually lasts about 5 days after opening it.
Barbara says
January 19, 2017 at 12:00 pmThis was so easy to make and was absolutely delicious. I plan to use it in so many recipes calling for ricotta.
Willow Moon says
January 21, 2017 at 10:11 amThanks Barbara, I am glad you liked it! I have used it in a lot of recipes!
joe says
February 13, 2019 at 6:17 amLeave 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.
Michelyne says
April 17, 2017 at 6:27 pmThis looks so good and so simple to make thank you!! What other spice would you recommend instead of basil?
Willow Moon says
April 19, 2017 at 8:14 amYou could oregano or thyme. Those would be my preferences to keep an Italian flavor, especially because I love to use this in lasagna.
clulu says
June 23, 2017 at 9:52 pmdo u think u could use chickpea tofu instead of soy?
Willow Moon says
June 24, 2017 at 10:30 amI have heard of chickpea tofu, but never tried it! If it has the same consistency, it should work.
Mel says
October 18, 2017 at 7:59 amDoes anyone know if this recipe would still work if I leave out the oil? Thank you
Willow Moon says
October 18, 2017 at 9:12 amHi 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.
Nissa o says
October 24, 2017 at 12:32 pmMine came out no very creamy any suggestions?
Willow Moon says
October 25, 2017 at 9:08 amThe 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.
Felicia says
March 31, 2018 at 1:26 pmI 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
March 31, 2018 at 1:27 pmI am so glad they liked it!
Julie says
July 1, 2018 at 2:46 pmGreat recipe – I used dried parsley instead of basil, but otherwise prepped as is. Thank you so much for sharing this! 🙂
Willow Moon says
July 4, 2018 at 8:23 amThanks Julie!