Vegan ricotta, a vegan version of ricotta cheese. It’s cheesy, tasty, made with only 4 ingredients and ready in 5 minutes. It truly has the perfect texture!
Vegan ricotta is just delicious. It’s savory, cheesy, easy to make and it has an amazing ricotta texture! It tastes so good you’ll really think you’re eating the non-vegan version. Besides, it is made with tofu, so it’s packed with lots of protein.
This recipe is so simple you can actually make it every day. It’s a great and easy way of making vegan cheese, and it’s also more inexpensive because it doesn’t require any nuts. It’s the perfect cheese for those who can’t eat them.
You can also customize it with your favorite ingredients and add some spinach or spread it on some crackers. You can also use it as a dip with crudités or eat it with some bread. It’s delicious!
Vegan ricotta, made with tofu and other easy-to-find ingredients. It’s cheesy and of course dairy-free, and it’s made in just 5 minutes. With this very simple recipe, you won’t miss cheese ever again!
How to make vegan ricotta – Step by step
- Chop the tofu (photo 1) and add it to a food processor or a blender (photo 2). I don’t usually press it, but it’s up to you.
- Add all the remaining ingredients (photo 3) and blend until smooth (photo 4).
Pro tips
- Use firm or extra-firm tofu. Using silken or soft tofu is not a good idea.
- Feel free to use lime juice instead of lemon juice.
- You could also add other spices like garlic or onion powder, or fresh or dried herbs such as oregano or basil.
- Nutritional yeast gives this recipe its cheesy flavor, but if you can’t find it you could also use vegan Parmesan cheese instead.
How long will this vegan ricotta keep?
This cheese will last quite some time if stored properly, as it’s made with fresh ingredients. Keep it in an airtight container in the fridge and it will last for up to 5 days.
How to serve vegan ricotta
This vegan ricotta works great with plenty of different dishes. You can use it as a dip with some crudités or bread or spread it on some crackers or pizza. You can even add it to recipes like vegan stuffed shells or vegan lasagna, or to any other recipes that call for ricotta cheese.
Can I freeze this vegan ricotta?
Yes, you can. If you don’t eat it all at first, you can keep the leftovers in an airtight container in the freezer for up to 2 months. To defrost, just transfer it into the fridge, let it thaw overnight and stir before using it.
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Vegan Ricotta
- Prep: 5 mins
- Total: 5 mins
- 8 1x
- How-To, Gluten-Free
- Italian
- Vegan
Servings 8 1x
Vegan ricotta, a vegan version of ricotta cheese. It’s cheesy, tasty, made with only 4 ingredients and ready in 5 minutes. It truly has the perfect texture!
Ingredients
- 10 oz firm tofu (275 g), drained
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp salt
Instructions
- Chop the tofu and add it into a food processor or a blender. I don’t usually press it, but it’s up to you.
- Add all the remaining ingredients and blend until smooth.
- Use it as a dip with some crudités or bread, spread it on some crackers or pizza, or even use it with vegan stuffed shells or vegan lasagna.
- Keep the leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.
Notes
- Use firm or extra firm tofu. Using silken or soft tofu is not a good idea.
- Feel free to use lime juice instead of lemon juice.
- You could also add other spices like garlic or onion powder, or fresh or dried herbs such as oregano or basil.
- Nutritional yeast gives this recipe its cheesy flavor, but if you can’t find it you could also use vegan Parmesan cheese instead.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 61
- Sugar: 0.3 g
- Sodium: 93.3 mg
- Fat: 3.1 g
- Saturated Fat: 0.4 g
- Carbohydrates: 2.8 g
- Fiber: 1.8 g
- Protein: 7.4 g
Update Notes: This post was originally published in March of 2017, but was republished with new photos, step by step instructions and tips in June of 2020.
Why can’t you use silken tofu? (That’s what I have). Curious because it sounds counter intuitive.
Wasn’t expecting a ricotta made from tofu to be that good but was shocked at how good it was. Once you put it in a marinara sauce it TRANSFORMS into a (seemingly) real creamy, textured, and protein-rich ricotta!!
★★★★★
Hi Bryce! Thanks for your words 🙂 So glad you liked it!
Made yesterday, super impressed so quick and easy. I added chopped chives. Used in a cannelloni and the best I’ve ever tasted! My first time using tofu and I’m a fan. Thanks.
★★★★★
Hi Mandi, that sounds so good 🙂 I am glad you enjoyed it! Have a nice day!
I used this in some stuffed pasta shells – it was amazing!
★★★★★
Hi William!!! That sounds more than delicious!!!!! Thank you!!! 🙂
I tried the recipe today, Awesome!!!
Hi Jan! Thank you so much 🙂
good as fuk
Hi Kiah! So glad you liked it 🙂
Tasted like tofu to me, even upped the lemon and nutritional yeast…
★★
Hi Chloe! I’m so sorry the recipe didn’t work for you. Maybe you should use another brand of tofu 🙂
I don’t usually leave reviews, but this cheese had the perfect texture and taste similar to the real thing. I added spices and spinach, because I used it to stuff pasta shells. Thanks for the recipe!
★★★★★
Hi Ruth! Thank YOU for your review 🙂 So glad you enjoyed it!
Made it just as per recipe. tasted and added a little more salt and lemon juice and about a 1/4 tsp of miso and a pinch each of onion powder and garlic powder, and a few freshly chopped chives. It was so yummy I basically ate the lot with a spoon in one sitting and promptly made another batch which is in my fridge. really great recipe and so simple. For me, adding the chives took away that slight chemical tofu taste completely. thanks!
★★★★★
Hi Barb! Sounds great 🙂 So glad you enjoyed it!
We just made this recipe subbing Bragg’s amino acids for nutritional yeast and adding a little turmeric, garlic and onion powders.
We dumped alll ingredients into the Vitamix and and it is fantastic !
It’s Passover so nutritional yeast is out for us.
We are using this for matzoh lasagna.
Thanks Iosune !
Hi Beth! You’re so welcome 🙂 Have a nice day!
Hi Again, I’ll be using this recipe again tomorrow for Passover with Aminos
★★★★★
Would the tofu ricotta work for mac and “cheese”?
Hi Carol! I haven’t tried it myself, but I think it should work. Have you tried my vegan mac and cheese recipe => https://simpleveganblog.com/vegan-mac-and-cheese/? It’s SO good!
I want to change my review. I just remade this and it’s excellent!
★★★★★
Hi Abigayil! Thanks a lot 🙂
It was quite good, but as my tofu had been previously drained, it required the addition of water in order to get the right consistency.
★★★★
Hi Abigayil! You don’t have to drain the tofu, just follow the recipe 🙂
Love this recipe I add spinach and minced garlic
★★★★★
Hi Jordan! Thanks a lot 🙂 Sounds great!
My son made this and I could not believe it was not real ricotta. It is so good. I made some myself after and same result. You can’t go wrong with this recipe. Thank you for sharing. It is amazing.
★★★★★
Hi Darlene! I’m so happy to hear that 🙂 You’re so welcome!
Absolutely love this recipe! I was a little nervous to try it since it has so few ingredients, but it was delicious. I love how much easier (and cheaper!) it is than using cashews. Thanks so much!
★★★★★
Hi Lauren! You’re so welcome 🙂 So glad you liked it!
Hi!
What is the minimum hours for it to be stored?
You mentioned max, but not minimum.
I am trying to use this receipe for friendly competition at work, so time is limited.
Hi Eri! You can enjoy it immediately 🙂
Would this work for a sweet cannoli filling as well? I would obviously add powdered sugar and vanilla as I do with typical ricotta for cannoli filling but I’m wondering if the addition of those ingredients would work in this particular ricotta recipe.
Hi Jane! I’ve never tried it myself, so I’m not sure, but I think it could work…
Just curious-I would have thought silken tofu?? Or too liquidy? I’m new to tofu
Hi Beth! I’ve never tried this recipe using silken tofu myself, but I think firm tofu works best. Have a nice day!
Hello! Is it possible to use apple cider vinegar instead of lemon juice?
Hi Gabriella! I’ve never tried it myself, but I think it could work 🙂
I’m sorry, hate to be the critic, but I just made this and it was god-awful! WAY too salty. Tasted like rotten gym socks…maybe too much yeast? Sorry, just wasted a block of tofu…. maybe different proportions would work better….. ugh
Hi Melissa! This recipe works, did you follow all the steps and use the same ingredients? Did you use nutritional yeast? I’m so sorry it didn’t work for you!
oops forgot to rate it!
★★★★★
Thank you so much! Have a nice day 😀
excellent in my vegan spanakopita!
Hi Jo! Thanks a lot 😀
beautiful, taste great.. thanks for sharing
★★★★★
Hi Pat! You’re so welcome 🙂
This recipe looks delicious!
The only problem is that I don’t have nutritional yeast flakes. Do you think it would alter the flavor and texture very much if I were to leave them out?
Hi Christine! Thanks a lot 🙂 The nutritional yeast is an important ingredient, so I think your ricotta is not going to taste like real cheese, sorry!
I tried this tonight (was my first time making tofu anything so I was a little scared) I used it for some baked stuffed shells (added a little chopped spinach to the ricotta) and I was absolutely blown away! It was so delicious I still cant believe it. 11/10 would reccomend everyone to try.
Ps. Even my sister and niece (both non vegan) loved it. Its that good!
Hi Tim! I’m so glad you liked it 😀 Have a great day!
This looks fabulous. Thank you for the recipe. I presume the tofu is the type packed in water rather than the silken type?
Hi Vicky! Thanks a lot 😀 Yes it is, I don’t think silken tofu is going to work for this recipe. Have a nice day!