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    Home » Recipes » Dips

    Modified: Mar 10, 2025 · Published: Dec 16, 2015 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    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.

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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.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • Ways To Use It
    • 👩🏻‍🍳 Recipe FAQs
    • 🧀 Other Vegan Cheese Recipes
    • 🎥  Video
    • 📋 Recipe
    • 💬 Comments

    ❤️ 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

    Tofu Ricotta 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. 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.

    5 Secrets to Transforming Tofu

    Maple Dijon Baked Tofu Sandwich

    FREE 5 part email series to help you cook tofu like a pro.

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    🔪 Instructions

    Tofu on a kitchen towel.

    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.

    Tofu with a towel and cast iron skillet on top of it.

    Step 2: Place a heavy object, like a cast iron skillet, on top of the towel for at least 15 minutes.

    Ingredients in a food processor before mixing.

    Step 3: Add all the ingredients to a food processor.

    Mixed ingredients in a food processor after blending.

    Step 4: Blend until smooth and creamy.

    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

    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!

    Vegan Tofu Ricotta with pizza crackers.

    👩🏻‍🍳 Recipe FAQs

    How long does tofu ricotta last?

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

    What is vegan ricotta made of?

    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

    • Tofu Feta
      Tofu Feta
    • Vegan Cream Cheese
      Homemade Vegan Cream Cheese
    • Tofu Nacho Cheese
      Tofu Nacho Cheese Sauce
    • Vegan Cheese Ball
      Vegan Cheese Ball

    🎥  Video

    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 close up with crackers.
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    4.88 from 63 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
    Diet Gluten Free, Vegan, Vegetarian
    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 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
    US Customary - Metric

    Instructions

    • Mix all ingredients in a food processor until smooth.

    Notes

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

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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
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

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

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    Reader Interactions

    Comments

      4.88 from 63 votes (41 ratings without comment)

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      Recipe Rating




    1. Julie says

      July 01, 2018 at 2:46 pm

      Great recipe - I used dried parsley instead of basil, but otherwise prepped as is. Thank you so much for sharing this! 🙂5 stars

      Reply
      • Willow Moon says

        July 04, 2018 at 8:23 am

        Thanks Julie!

        Reply
    2. Felicia says

      March 31, 2018 at 1:26 pm

      I made this to include in some lasagna and the whole family loved it! My aunt couldn't even tell that it was vegan.5 stars

      Reply
      • Willow Moon says

        March 31, 2018 at 1:27 pm

        I am so glad they liked it!

        Reply
    3. Nissa o says

      October 24, 2017 at 12:32 pm

      Mine came out no very creamy any suggestions?

      Reply
      • Willow Moon says

        October 25, 2017 at 9:08 am

        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.

        Reply
    4. Mel says

      October 18, 2017 at 7:59 am

      Does anyone know if this recipe would still work if I leave out the oil? Thank you

      Reply
      • Willow Moon says

        October 18, 2017 at 9:12 am

        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.

        Reply
    5. clulu says

      June 23, 2017 at 9:52 pm

      do u think u could use chickpea tofu instead of soy?

      Reply
      • Willow Moon says

        June 24, 2017 at 10:30 am

        I have heard of chickpea tofu, but never tried it! If it has the same consistency, it should work.

        Reply
    6. Michelyne says

      April 17, 2017 at 6:27 pm

      This looks so good and so simple to make thank you!! What other spice would you recommend instead of basil?

      Reply
      • Willow Moon says

        April 19, 2017 at 8:14 am

        You could oregano or thyme. Those would be my preferences to keep an Italian flavor, especially because I love to use this in lasagna.

        Reply
    7. Barbara says

      January 19, 2017 at 12:00 pm

      This was so easy to make and was absolutely delicious. I plan to use it in so many recipes calling for ricotta.

      Reply
      • Willow Moon says

        January 21, 2017 at 10:11 am

        Thanks Barbara, I am glad you liked it! I have used it in a lot of recipes!

        Reply
        • joe says

          February 13, 2019 at 6:17 am

          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.

          Reply
    8. Miranda says

      December 11, 2016 at 7:19 am

      Sounds delicious! How long do you think this will hold in the fridge?

      Reply
      • Willow Moon says

        December 13, 2016 at 8:42 am

        Thanks Miranda! Tofu usually lasts about 5 days after opening it.

        Reply
    9. Lynn h says

      September 16, 2016 at 3:35 am

      Do you need to use soy tofu or could you use chickpea tofu to make this

      Reply
      • Willow Moon says

        September 17, 2016 at 4:04 pm

        I have never heard of chickpea tofu, only tofu made from soy. Do you mean chickpea flour?

        Reply
    10. Michelle says

      March 03, 2016 at 11:17 am

      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!!

      Reply
      • Willow Moon says

        March 03, 2016 at 2:41 pm

        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.

        Reply
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