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.
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🧾 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.
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🔪 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.
Sara Correa says
I made a sweet version (no nooch, garlic, or basil and added a little truvia and vanilla) and used it to top off some lemon pancakes and it was sooo good!!! I'm keeping the rest in my fridge and using it to dip strawberries in but next time i'll make it savory! I'm sure it'll be great
Willow Moon says
That sounds delicious! I've been meaning to do a sweet version of this!
Kristina says
I am going to attempt making this tonight but only have a block of soft, silken tofu on hand. Would that not be substantial enough for a fluffy texture? Would the cheese come out liquidy instead?
Willow Moon says
Hi Kristina, I would wait until you have the right kind of tofu, because it will come out too mushy. It will be more like pudding or salad dressing with silken tofu.
Anna says
It's aa wonderful recipe...thank you for making it easier to transition away from cheese.
But...and maybe it's just my computer....it is infuriating how long it takes to scroll down to the actual recipe. So many pop-ups and ads. I understand that it's part of the deal of getting free info online, but it makes me hesitant to try any of your other recipes.
As I said, maybe it's just my computer, but if it were my blog page, I'd want to know.
Willow Moon says
Hi Anna, I'm glad that you like the recipe! As for scrolling, I understand, which is why I have a "jump to recipe" at the top of the page so that you don't have to scroll through everything.
Jayasree Natarajan says
Made this last night and used it to make a veggie lasagna and it is mind blowing. I am a long time vegetarian and recent vegan and sometimes miss the cheese. This was better than the original and i wont ever go back to the "real" thing. Thank you so much for this receipe
Willow Moon says
Thank you so much! I'm glad that you like it!
Gina says
I came back here to tell you Thank you!! It was excellent in my eggplant! I haven’t enjoyed eggplant in so long and now I can have my Italian favorites again!! XOXOXO
Willow Moon says
Thanks Gina, that makes me so happy!
Doug says
Excellent recipe. My meat eating friends have no idea that this is vegan tofu ricotta. I have made this 6+ times so far.
Willow Moon says
That's so cool! Thanks Doug!
Faye Ortega says
Can i make this without basil?
Willow Moon says
You definitely can! I would be tempted to add in another herb you like though because the basil adds a lot of flavor.
Cindy says
Is there a substitute for the nutritional yeast? I can't handle the smell or taste of it.
Thank you!
Willow Moon says
You could always leave it out. It imparts a "cheesy" flavor which adds quite a bit of flavor. There are vegan parmesan products that might work. I have never tried any of them, so I don't know how they taste. Another thing I sometimes use in recipes is white miso paste. It adds a savory "cheesy" taste as well. I haven''t tried it in this recipe though.
Elle says
You might try vegan lactic acid powder to still get a good cheesy powder. I randomly added it to some vegan broccoli & cheese soup last year, and it really brought out the sort of cultured tangy flavor animal cheese usually has. Now I add it to a lot of veganized dairy/cheesy things. A little goes a long way though, so if you DO try it, be scant as opposed to heavy handed in your first few trials.
Jen says
This is great! I’m going to make it tonight. Has anyone tried freezing the leftover cheese? I wonder if that would work.
Like most of you I’ve been vegetarian for a long time mostly because I love cheese. I finally went vegan and now it doesn’t even smell good!
Thanks for sharing!
Willow Moon says
I haven't tried freezing it, but have read that it changes the texture. If you try it, I would start with a small amount.
Erin says
I NEVER comment on recipes, mostly because I am soooo busy! However, being a vegan for almost a year now and having LOVED cheese, I have started to struggle with missing out on some of my favorite recipes. Tonight I wanted something delicious, satisfying, and filling. I knew I had a little bit of almond ricotta cheese in my refrigerator that cost me a pretty penny, but I know it wouldn’t be enough for the veggie lasagna I dreamed up during my drive home. So I quickly searched for homemade vegan ricotta and came across your recipe. I was thrilled when I saw your ingredient list-things I knew and had on hand! I was soooo excited! Needless to say, my lasagne is forming up in my oven while I sit at football practice. I can not wait to get home to dive in! I taste tested the ricotta before layering it into my lasagne- I was blown away! It is delicious! Bette than store bought because it only cost me a few bucks to make and I got more than double the amount! Thank you for sharing this recipe! It has changed my ricottaless life around! God bless!
Willow Moon says
I am so glad that you like it Erin! I will admit that I have yet to try the store bought vegan ricotta, so I don't know how they compare!