We’ve shared some dairy-free cheese recipes on the blog and they’re quite popular because cheese is one the things that people who goes plant based miss the most. I love them all, but there are two recipes I really adore: our vegan cheese and our vegan parmesan cheese, everybody loves them!
Looking for new dishes, I found an amazing lasagna soup (recipe coming soon!) which is usually served with some ricotta cheese on top. I decided to make a vegan version, so I did my research online and also took a lot at Artisan Vegan Cheese, a great book you need to read if you want to make delicious vegan cheeses.
I’m in love with this vegan tofu ricotta! It requires only 4 ingredients, is ready in less than 5 minutes and is so delicious as a dip and spread onto a slice of bread or a rice cake. Besides, I want to make lasagna or cannelloni with this awesome dairy-free cheese. I’m sure it will be awesome!
Tips:
- Tofu is the main ingredient, so I can’t give you another alternative, sorry!
- Nutritional yeast is also an essential ingredient because it gives the ricotta a cheesy flavor. I know it’s not easy to find it in some countries, bur you can also use brewer’s yeast (the reduced bitterness kind). If you prefer a more intense flavor, use our vegan parmesan cheese instead.
Vegan Tofu Ricotta
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 8
- Category: Gluten Free, How-Tos
- Cuisine: Vegan
I’m in love with this vegan tofu ricotta! It requires only 4 ingredients, is so delicious and ready in less than 5 minutes.
Ingredients
- 10 oz firm tofu (275 g), drained *
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp sea salt
Instructions
- Chop the tofu and place it with the rest of the ingredients in a blender or food processor.
- Blend just for a few seconds until you get the consistency you can see in the pictures.
- Store in a sealed container in the fridge for up to 4 days.
Notes
* I don’t usually press my tofu, but it’s up to you.
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
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!
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 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!
beautiful, taste great.. thanks for sharing
★★★★★
Hi Pat! You’re so welcome 🙂
excellent in my vegan spanakopita!
Hi Jo! Thanks a lot 😀
oops forgot to rate it!
★★★★★
Thank you so much! Have a nice day 😀
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!
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 🙂