• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Blog
  • Valentine's
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Valentine's
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Valentine's
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Recipes > How-Tos

    Vegan Tofu Ricotta Cheese (4 Ingredients)

    Published: Aug 16, 2022 · Modified: Dec 15, 2022 by Iosune · This post may contain affiliate links · 69 Comments

    Jump to Recipe
    A slice of bread spread with some vegan tofu ricotta cheese and some basil leaves and black pepper on top.
    A bowl with vegan tofu ricotta cheese and some bread slices around.

    This vegan tofu ricotta cheese is a dairy-free alternative to classic ricotta. It's so cheesy and made in just 5 minutes with only 4 ingredients!

    It tastes so good you'll really think you're eating the real thing. Besides, it's made with tofu, completely nut-free (no cashews required), and packed with good-quality vegetable protein.

    A bowl with vegan tofu ricotta cheese and some bread slices spread with the cheese.

    I think this vegan ricotta is a great and easy way of making vegan cheese so affordably because it doesn't require any nuts, which are quite expensive. With this very simple recipe, you won't miss cheese ever again!

    This recipe is so simple you can actually make it every day, but it's also perfect to make all that festive recipes that require ricotta during the Holiday season.

    It works great with plenty of different dishes. You can use it as a dip with some crudités or vegan bread or spread it onto some crackers or vegan pizza.

    You can even add it to pasta recipes like vegan stuffed shells or vegan lasagna, or to any other recipes that call for ricotta cheese.

    Jump to:
    • 🌟 You’ll love this recipe because it is
    • 🧾 Ingredients
    • 🔪 Instructions
    • 📋 Substitutions & variations
    • 🍽 Equipment
    • ❄️ Storage
    • 💭 Expert tips
    • ❓Recipe FAQs
    • 🧀 More vegan cheese recipes
    • 📖 Recipe

    🌟 You’ll love this recipe because it is

    • Ready in just 5 minutes from start to finish!
    • Made with only 4 ingredients you probably have on hand.
    • Ridiculously easy to make. You only need to add all the ingredients to a food processor or blender and blend until smooth.
    • The best dairy-free alternative to classic ricotta cheese.
    • So delicious as a spread, as a dip, or instead of ricotta in both savory and sweet dishes.

    🧾 Ingredients

    Ingredients needed to make vegan tofu ricotta cheese.
    • Firm tofu: firm or extra firm tofu work best for this recipe.
    • Lemon juice.
    • Nutritional yeast: it gives this vegan ricotta the cheesy flavor, so it’s an important ingredient.
    • Salt: I used ionized salt, but any salt will do.

    See the recipe card below for a full list of ingredients and measurements.

    🔪 Instructions

    Chopped tofu in a food processor.

    Step 1: Chop the tofu and add it to a food processor or a high-speed blender.

    Vegan tofu ricotta cheese in a food processor.

    Step 2: Add all the remaining ingredients and blend until smooth.

    📋 Substitutions & variations

    • Soft or silken tofu is also a good choice, but I prefer to use firm or extra firm tofu for the best texture.
    • You could also use white or apple cider vinegar instead of lemon juice, but I think this cheese tastes better when using lemon juice.
    • If you can’t find nutritional yeast, you could also use brewer’s yeast, but keep in mind not all brands of brewer's yeast work as some of them have a strong bitter flavor.
    • Some add-ins you can incorporate into your vegan ricotta are garlic or onion powder, ground black pepper, white miso, or even some fresh or dried herbs (like basil, oregano, or parsley).

    🍽 Equipment

    To make this vegan ricotta you'll need:

    • Measuring tablespoons and measuring cups (or a scale) to weigh your ingredients.
    • A wooden board and a knife to chop the tofu.
    • A food processor or a high-speed blender to blend all the ingredients.

    A slice of bread spread with some vegan tofu ricotta cheese and some basil leaves, black pepper and olive oil on top.

    ❄️ Storage

    • Refrigerator: store the leftovers in an airtight container in the refrigerator for up to 5 days.
    • Freezer: store the leftovers in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator overnight. 

    💭 Expert tips

    • I never press the tofu when I make this recipe, but it's up to you. I think it's not necessary to get perfect consistency, though.
    • If your vegan ricotta is too dry, add a little bit of water or non-dairy milk.
    • If your vegan ricotta is too watery, add more tofu until you get the texture you're looking for.
    • Although a high-speed blender is okay, use a food processor for the best results.

    ❓Recipe FAQs

    Is ricotta vegan?

    No, regular ricotta is not vegan because it is a kind of dairy cheese, but this vegan ricotta recipe is the perfect dairy-free alternative.

    What is vegan ricotta made of?

    It can be made with several ingredients like tofu, cashews, almonds, sunflower seeds, or plant-based yogurt.

    Ingredients like nutritional yeast, lemon juice, salt, garlic powder, and dried or fresh herbs can also be used to add flavor.

    Can you make this vegan ricotta in advance?

    Yes, you can! Just store it in an airtight container in the refrigerator for up to 5 days. However, as it's made in just 5 minutes, I prefer to enjoy it freshly made.

    Is soy good for you?

    According to Harvard University, soy is a nutrient-dense source of plant-based protein that can safely be consumed several times a week.

    Besides, it is likely to provide health benefits, especially when eaten as an alternative to red and processed meat.

    🧀 More vegan cheese recipes

    • Vegan Cheese
    • Vegan Cream Cheese
    • Cashew Cheese
    • Shreddable Vegan Mozzarella

    ⭐️ Did you like this vegan tofu ricotta cheese? Please consider giving it a 5-star rating and comment below!

    📖 Recipe

    A bowl with vegan tofu ricotta cheese and some bread slices around.

    Vegan Tofu Ricotta Cheese

    This vegan tofu ricotta cheese is a dairy-free alternative to classic ricotta. It's so cheesy and made in just 5 minutes with only 4 ingredients!
    4.72 from 28 votes
    PRINT PIN RATE
    Course: Appetizers, How to, Side Dish, Snacks
    Cuisine: Italian
    Diet: Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 14 ounces firm tofu, drained
    • 3 tablespoons nutritional yeast
    • 2 tablespoons lemon juice
    • 1 and ½ teaspoons salt
    Prevent your screen from going dark

    Instructions

    • Chop the tofu and add it to a food processor or a high-speed blender. I don’t usually press it, but it’s up to you.
    • Add all the remaining ingredients and blend until smooth.
    • Use the ricotta as you would traditional dairy ricotta, for both sweet and savory dishes, or as a spread or dip.

    Notes

    • This recipe yields about 1 and ½ to 1 and ¾ cups (360-420 ml).
    Substitutions:
    • Soft or silken tofu is also a good choice, but I prefer to use firm or extra firm tofu for the best texture.
    • You could also use white or apple cider vinegar instead of lemon juice, but I think this cheese tastes better when using lemon juice.
    • If you can’t find nutritional yeast, you could also use brewer’s yeast, but keep in mind not all brands of brewer's yeast work as some of them have a strong bitter flavor.
    Storage:
    • Refrigerator: store the leftovers in an airtight container in the refrigerator for up to 5 days.
    • Freezer: store the leftovers in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator overnight. 

    Nutrition

    Serving: 1serving | Calories: 53kcal | Carbohydrates: 3g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 438mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

    More How-To Recipes

    • Vegan Aioli
    • Vegan Tartar Sauce
    • Old Bay Seasoning Recipe
    • Cajun Seasoning
    2.4K shares

    Reader Interactions

    Comments

    1. Lisa B. says

      May 11, 2021 at 5:27 am

      5 stars
      I made this for the first time last night. The texture was perfect! I can't wait to use this in my next lasagna!

      Reply
      • Iosune Robles says

        May 12, 2021 at 9:46 am

        I'm so glad you liked it Lisa 🙂

        Reply
    2. Joyce says

      March 11, 2021 at 10:42 pm

      5 stars
      I just made this easy ricotta cheese recipe and used it to make vegan stuffed shells. So delicious!

      Reply
      • Iosune Robles says

        March 12, 2021 at 11:39 am

        Hi Joyce! I'm so glad you liked our vegan ricotta recipe!

        Reply
    3. Happy mom says

      December 13, 2020 at 8:24 pm

      5 stars
      I mashed instead of blended and I added garlic & herb infused oil for a cheesy richness and it was still fantastic! When in the toaster oven baking, it baked like how real mozz or ricotta would look. Not the exact cheese taste but umami and addictive enough to satisfy cravings! Toddler couldn't even tell! And ate it with greens on the pizza. Thanks!!!

      Reply
      • Iosune Robles says

        December 14, 2020 at 11:25 am

        Sounds amazing! Have a nice day 🙂

        Reply
    4. Taylor says

      August 04, 2020 at 11:41 am

      4 stars
      I had to use 3 times the amount of lemon juice specified to get it to the right consistency in a food processor...so it was obviously very lemony, but nice all the same!

      Reply
      • Iosune Robles says

        August 11, 2020 at 9:34 am

        Hi Taylor! Next time try to add water or plant-based milk instead of lemon juice 🙂 Have a nice day!

        Reply
    5. Chrissy says

      July 29, 2020 at 8:25 pm

      5 stars
      This recipe was delicious!!! A+. I ended up using silken tofu for lasagna bc that's what I had. I made sure to press it and take as much moisture out of it and it turned out well.

      Reply
      • Iosune Robles says

        August 10, 2020 at 4:49 pm

        Sounds so good! I'm glad you liked it 🙂 Have a nice day!

        Reply
    6. Jo Luongo says

      July 23, 2020 at 2:26 pm

      5 stars
      So good! I made this with a little added garlic and it was perfect in my lasagna!

      Reply
      • Iosune Robles says

        July 24, 2020 at 11:55 am

        Hi Jo! So glad you liked it 🙂 Have a nice day!

        Reply
    7. Reb says

      July 09, 2020 at 5:18 pm

      Why can't you use silken tofu? (That's what I have). Curious because it sounds counter intuitive.

      Reply
      • Iosune Robles says

        July 10, 2020 at 12:25 pm

        Hi Reb! I’ve never tried this recipe using silken tofu myself, but I think firm tofu works best 🙂 Have a nice day!

        Reply
    8. Bryce says

      May 28, 2020 at 5:35 am

      5 stars
      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!!

      Reply
      • Iosune Robles says

        May 28, 2020 at 3:37 pm

        Hi Bryce! Thanks for your words 🙂 So glad you liked it!

        Reply
    9. Mandi says

      May 17, 2020 at 10:03 am

      5 stars
      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.

      Reply
      • Iosune Robles says

        May 18, 2020 at 2:03 pm

        Hi Mandi, that sounds so good 🙂 I am glad you enjoyed it! Have a nice day!

        Reply
    10. William says

      April 14, 2020 at 3:50 pm

      5 stars
      I used this in some stuffed pasta shells - it was amazing!

      Reply
      • Iosune Robles says

        April 15, 2020 at 11:54 am

        Hi William!!! That sounds more than delicious!!!!! Thank you!!! 🙂

        Reply
    11. Jan says

      January 07, 2020 at 1:21 pm

      I tried the recipe today, Awesome!!!

      Reply
      • Iosune says

        February 26, 2020 at 6:43 pm

        Hi Jan! Thank you so much 🙂

        Reply
    12. kiah says

      September 18, 2019 at 12:28 am

      good as fuk

      Reply
      • Iosune says

        September 23, 2019 at 1:01 pm

        Hi Kiah! So glad you liked it 🙂

        Reply
    13. chloe says

      August 11, 2019 at 8:44 pm

      2 stars
      Tasted like tofu to me, even upped the lemon and nutritional yeast...

      Reply
      • Iosune says

        August 24, 2019 at 11:49 am

        Hi Chloe! I'm so sorry the recipe didn't work for you. Maybe you should use another brand of tofu 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

    More about me →

    Popular

    • Tofu Scramble
    • General Tso's Tofu
    • Fried Tofu
    • Vegan Vegetable Soup

    Valentine's Day

    • Easy Vegan Crepes
    • Vegan Brownies
    • Vegan Risotto
    • Marinated Tofu

    As seen in

    Footer

    ↑ Back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2022 Simple Vegan Blog