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.
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.
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🌟 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. For sweet dishes, I would add less salt, though.
🧾 Ingredients
- 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
Step 1: Chop the tofu and add it to a food processor or a high-speed blender.
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.
❄️ 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
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.
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.
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.
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
Did you like this recipe? Please leave a rating and comment below!
📖 Recipe
Vegan Tofu Ricotta Cheese
Ingredients
- 14 ounces firm tofu, drained
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 and ½ teaspoons salt
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. For sweet dishes, I would add less salt, though.
Notes
- This recipe yields about 1 and ½ to 1 and ¾ cups (360-420 ml).
- 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.
- 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.
Aliesha says
Very good! It was perfect baked in a lasagna!
Iosune says
Hi Aliesha! So glad you enjoyed it 🙂
Mary Ann Mills says
This recipe is easy and fast! I ran out to the garden to add some fresh basil and garlic, but it is wonderful as written.
Iosune says
Hi Mary Ann! So glad you liked it!
Huel Withrow says
I enjoy this recipe and it has solved the lingering desire for cheese, the only downside of going vegan. I have used a number of your recipes and enjoyed them all.
Iosune says
Hi Huel! Thanks a lot, so glad to hear that 🙂
Madeline says
I USED SILKEN TOFU, because I thought that’s what it said, oops. It was awesome! I made Spanikopita triangles, with fresh dill, and it tasted just like the dairy version. Over the moon with this
Iosune says
Hi Madeline! Sounds amazing 🙂
Stephanie says
This is totally amazing!!! I make it regularly. Would you happen a to know Weight Watchers point value?
Thanks!!
Iosune says
Hi Stephanie! So glad you liked it 🙂 I'm so sorry, but I wouldn't. Have a nice day!
Abby says
What do I do if it is too thick?
Iosune says
Hi Abby! Add a little bit of water, or more lemon juice 🙂
Kim says
I plan on using this with fruit rather that anything savory. Should I adjust ingredients?
Iosune says
Hi Kim! It's not necessary, but you could add less salt if you want 🙂
Molly says
This was absolutely delicious. This is my new "put it on everything" spread. I'll be reaching more of your blog now 🌱🥰
Iosune says
Hi Molly! So glad you liked it 🙂
Lisa B. says
I made this for the first time last night. The texture was perfect! I can't wait to use this in my next lasagna!
Iosune Robles says
I'm so glad you liked it Lisa 🙂
Ilene Asuncion says
I just made this. The texture is great. The flavor is addictive. However, this is very savory. Lasagna, pizza, salad, etc…absolutely. But I would not use this for a sweet dish. Maybe with less nutritional yeast and some unsweetened almond milk it would work for a sweet recipe but I don’t think it will be good with berries as I had hoped.
Iosune says
Hi Ilene! Thanks a lot for your comment 🙂
Joyce says
I just made this easy ricotta cheese recipe and used it to make vegan stuffed shells. So delicious!
Iosune Robles says
Hi Joyce! I'm so glad you liked our vegan ricotta recipe!
Happy mom says
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!!!
Iosune Robles says
Sounds amazing! Have a nice day 🙂
Taylor says
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!
Iosune Robles says
Hi Taylor! Next time try to add water or plant-based milk instead of lemon juice 🙂 Have a nice day!
Chrissy says
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.
Iosune Robles says
Sounds so good! I'm glad you liked it 🙂 Have a nice day!
Jo Luongo says
So good! I made this with a little added garlic and it was perfect in my lasagna!
Iosune Robles says
Hi Jo! So glad you liked it 🙂 Have a nice day!
Reb says
Why can't you use silken tofu? (That's what I have). Curious because it sounds counter intuitive.
Iosune Robles says
Hi Reb! I’ve never tried this recipe using silken tofu myself, but I think firm tofu works best 🙂 Have a nice day!
Bryce says
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!!
Iosune Robles says
Hi Bryce! Thanks for your words 🙂 So glad you liked it!
Mandi says
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.
Iosune Robles says
Hi Mandi, that sounds so good 🙂 I am glad you enjoyed it! Have a nice day!
William says
I used this in some stuffed pasta shells - it was amazing!
Iosune Robles says
Hi William!!! That sounds more than delicious!!!!! Thank you!!! 🙂
Jan says
I tried the recipe today, Awesome!!!
Iosune says
Hi Jan! Thank you so much 🙂
kiah says
good as fuk
Iosune says
Hi Kiah! So glad you liked it 🙂
chloe says
Tasted like tofu to me, even upped the lemon and nutritional yeast...
Iosune says
Hi Chloe! I'm so sorry the recipe didn't work for you. Maybe you should use another brand of tofu 🙂
ruth spivak says
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!
Iosune says
Hi Ruth! Thank YOU for your review 🙂 So glad you enjoyed it!
barb says
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!
Iosune says
Hi Barb! Sounds great 🙂 So glad you enjoyed it!
Alli says
Barb - with your recommendation of the chives this was spot on! Love it. We made lasagna 2 weeks ago and we are making it again right now. Vegan deliciousness!
Iosune Robles says
I'm so glad you liked it 🙂
Beth says
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 !
Iosune says
Hi Beth! You're so welcome 🙂 Have a nice day!
Beth says
Hi Again, I'll be using this recipe again tomorrow for Passover with Aminos
Carol says
Would the tofu ricotta work for mac and "cheese"?
Iosune says
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!
Abigayil says
I want to change my review. I just remade this and it's excellent!
Iosune says
Hi Abigayil! Thanks a lot 🙂
Abigayil says
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.
Iosune says
Hi Abigayil! You don't have to drain the tofu, just follow the recipe 🙂
Jordan Atwood says
Love this recipe I add spinach and minced garlic
Iosune says
Hi Jordan! Thanks a lot 🙂 Sounds great!
Darlene Gilzean says
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.
Iosune says
Hi Darlene! I'm so happy to hear that 🙂 You're so welcome!
Lauren says
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!
Iosune says
Hi Lauren! You're so welcome 🙂 So glad you liked it!
Eri says
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.
Iosune says
Hi Eri! You can enjoy it immediately 🙂
Jane says
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.
Iosune says
Hi Jane! I've never tried it myself, so I'm not sure, but I think it could work...
Beth says
Just curious-I would have thought silken tofu?? Or too liquidy? I’m new to tofu
Iosune says
Hi Beth! I've never tried this recipe using silken tofu myself, but I think firm tofu works best. Have a nice day!
Gabriella says
Hello! Is it possible to use apple cider vinegar instead of lemon juice?
Iosune says
Hi Gabriella! I've never tried it myself, but I think it could work 🙂
Melissa says
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
Iosune says
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!
Jo says
oops forgot to rate it!
Iosune says
Thank you so much! Have a nice day 😀
Jo says
excellent in my vegan spanakopita!
Iosune says
Hi Jo! Thanks a lot 😀
Pat says
beautiful, taste great.. thanks for sharing
Iosune says
Hi Pat! You're so welcome 🙂
Christine says
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?
Iosune says
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!
Tim Corbin says
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!
Iosune says
Hi Tim! I'm so glad you liked it 😀 Have a great day!
Vicky Brown says
This looks fabulous. Thank you for the recipe. I presume the tofu is the type packed in water rather than the silken type?
Iosune says
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!