fbpx Skip to Content

Easy Vegan Tofu Ricotta

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.

Vegan tofu ricotta in a bowl with crackers.

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 1/2 of salt and a bit of sweetener of your choice to taste.

Ingredients for vegan tofu ricotta.

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 it for vegan lasagna
  • Add it to pasta dishes like ricotta-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.

Dairy-free ricotta in a bowl with crackers and chives.

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 1/2 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, 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.

Vegan ricotta sprinkled with chives.

Recipes similar to tofu ricotta

 

 

Print
5 from 1 vote

Easy Vegan Tofu Ricotta

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.
Course Condiment
Cuisine American, Italian
Keyword dairy free ricotta, tofu ricotta, vegan ricotta, vegan ricotta cheese, vegan ricotta tofu
Cook Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 46kcal
$5

Ingredients

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 1/2 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, 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.

Equipment

food processor
measuring spoons
airtight container

Nutrition

Calories: 46kcal | Carbohydrates: 4g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 190mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!
Vegan Tofu Ricotta Pinterest Pin.
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Elena Szeliga

avatar

Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

Amazon Influencer Store