This easy, cheesy and creamy vegan tofu ricotta contains 5 simple ingredients and tastes as close to the "real thing" as possible. Use it to veganize your favorite classic dishes like lasagna, canneloni, stuffed shells or as a vegan dip or spread.
Amazingly savory dairy free ricotta cheese is so close to traditional ricotta cheese, you would never guess it's vegan! Made with 5 ingredients in just 5 minutes, this recipe is truly a staple.
This tofu ricotta is:
- vegan (and vegetarian);
- dairy-free;
- gluten-free;
- nut-free;
- oil-free;
- super easy;
- quick;
- healthy;
- nutritious;
- savory;
- creamy;
- cheesy;
- delicious;
- freezable.
Ingredients
- extra firm tofu;
- lemon juice;
- nutritional yeast;
- garlic powder;
- white miso paste.
You don't need to press the tofu but it's better to use firm or extra firm tofu rather than silken tofu, to imitate the texture.
If you are looking to use vegan ricotta cheese for sweet recipes, leave out nutritional yeast, garlic powder and miso paste and add ½ of salt and a bit of sweetener of your choice to taste.
How to Make Vegan Tofu Ricotta
This recipe comes together in just 5 minutes without any prep work (see the tofu ricotta web story).
In a bowl of a food processor combine tofu (break it in quarters), lemon juice, nutritional yeast, garlic powder and white miso paste.
Process on high until creamy and smooth for about 30 seconds, scrapping sides. Taste and add more salt if needed.
Serving Options
This dairy-free ricotta cheese works amazing with a variety of dishes. You can use it in any recipe that calls for ricotta cheese.
- Use it as a dip with some crackers or chips
- Spread it onto toast, sandwich or vegan pizza
- Use this vegan ricotta for vegan lasagna
- Add it to pasta dishes like vegan stuffed shells or canneloni
- Appetizers like vegan stuffed mushrooms or eggplant rolls
- You can also use this dairy-free ricotta for dessert recipes like cannolis or sweet toasts (see instructions below).
Let me know which dishes you ended up using your vegan ricotta in in the comments.
Cook’s Tips
- This creamy and cheesy tofu ricotta recipe is very close to traditional ricotta cheese and very easy to make with 5 ingredients in just 5 minutes without any prep work.
- Tofu ricotta can be stored in an airtight container in the fridge for up to 5 days.
- Freeze it in a freezer safe airtight container for up to 3 months. Thaw in the fridge overnight.
- You don't need to press the tofu but it's better to use firm or extra firm tofu rather than silken tofu, to imitate the texture
- If you are looking to use vegan ricotta cheese for sweet recipes, leave out nutritional yeast, garlic powder and miso paste and add ½ of salt and a bit of sweetener of your choice to taste.
- Use this vegan ricotta for any recipe that calls for ricotta cheese, including vegan stuffed mushrooms, eggplant rolls, vegan lasagna, canneloni, stuffed shells or as a vegan dip or spread.
Recipe Variations
- You can also customize this vegan ricotta recipe with your favorite ingredients like onion powder, black pepper or herbs. You can use either fresh or dried herbs, such as oregano, basil, parsley, chives, thyme or rosemary.
- Make this vegan ricotta recipe more nutrient-dense by adding some cooked spinach.
- Replace lemon juice with apple cider vinegar if you wish.
- Use brewer's yeast if you can't find nutritional yeast.
- You can use dark miso paste instead of white for a more intense flavor.
Recipes similar to tofu ricotta
- Vegan Parmesan Cheese
- Vegan Bechamel
- Vegan Buddha Bowl Dressing
- Roasted Garlic Sauce
- Vegan Avocado Dressing
- Homemade Tahini Paste
- Vegan Cashew Mayo
- Vegan Fettuccine Alfredo
- Vegan Cream Cheese
Easy Vegan Tofu Ricotta
Ingredients
- 14 oz or 400 g extra firm tofu see tips below
- 3 tablespoon lemon juice
- 2 tablespoon nutritional yeast
- 2 teaspoon garlic powder
- 2 tablespoon white miso paste
- chopped chives to serve, optional
Instructions
- In a bowl of a food processor combine tofu (break it in quarters), lemon juice, nutritional yeast, garlic powder and white miso paste.
- Process on high until creamy and smooth for about 30 seconds, scrapping sides. Taste and add more salt if needed. If you serve it as a dip, transfer to a bowl and sprinkle with chopped chives or other herbs of your choice.
Notes
Cook’s Tips
- This creamy and cheesy tofu ricotta recipe is very close to traditional ricotta cheese and very easy to make with 5 ingredients in just 5 minutes without any prep work.
- Tofu ricotta can be stored in an airtight container in the fridge for up to 5 days.
- Freeze it in a freezer safe airtight container for up to 3 months. Thaw in the fridge overnight.
- You don't need to press the tofu but it's better to use firm or extra firm tofu rather than silken tofu, to imitate the texture
- If you are looking to use vegan ricotta cheese for sweet recipes, leave out nutritional yeast, garlic powder and miso paste and add ½ of salt and a bit of sweetener of your choice to taste.
- Use this vegan ricotta for any recipe that calls for ricotta cheese, including vegan stuffed mushrooms, eggplant rolls, vegan lasagna, canneloni, stuffed shells or as a vegan dip or spread.
Recipe Variations
- You can also customize this vegan ricotta recipe with your favorite ingredients like onion powder, black pepper or herbs. You can use either fresh or dried herbs, such as oregano, basil, parsley, chives, thyme or rosemary.
- Make this vegan ricotta recipe more nutrient-dense by adding some cooked spinach.
- Replace lemon juice with apple cider vinegar if you wish.
- Use brewer's yeast if you can't find nutritional yeast.
- You can use dark miso paste instead of white for a more intense flavor.
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