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.
Jump to:
🧾 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.
Kirsten says
I've never been a big tofu fan, to be honest so when I saw this recipe I was super skeptical. Oh. My. Lord. This stuff! It was so good that my whole family has decided that this is the ricotta that MUST be used in my lasagna from now on. Seriously happy I found this and I'll never go back to dairy ricotta. Period.
Willow Moon says
Thanks Kirsten! That makes me so happy!
Heidi says
Delicious! I used this in place of dairy ricotta in a vegetarian lasagna and it worked perfectly. Thank you!
Willow Moon says
Thanks Heidi, I’m so glad you liked it!
Anna Anatinero says
I make them for my pizza sauce its very tasty thanks for this recipe been looking for a good vegan ricotta😘😘😘
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.
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.
Cynthia G says
Sam, are you allergic to nutritional yeast? There are different kinds of yeast—bakers yeast, brewers yeast, and nutritional yeast. If your allergic to bakers yeast, for instance, you may want to check with yourself doctor if nutritional yeast is okay, because it’s a completely different 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.
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.
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!
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.
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!