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 1x
- 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
ruth spivak says
June 8, 2019 at 02:21I 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
June 10, 2019 at 12:06Hi Ruth! Thank YOU for your review 🙂 So glad you enjoyed it!
barb says
June 6, 2019 at 05:31Made 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
June 10, 2019 at 11:52Hi Barb! Sounds great 🙂 So glad you enjoyed it!
Beth says
April 20, 2019 at 21:18We 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
April 21, 2019 at 08:29Hi Beth! You’re so welcome 🙂 Have a nice day!
Carol says
April 7, 2019 at 17:48Would the tofu ricotta work for mac and “cheese”?
Iosune says
April 16, 2019 at 12:01Hi 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
April 3, 2019 at 22:18I want to change my review. I just remade this and it’s excellent!
★★★★★
Iosune says
April 4, 2019 at 02:08Hi Abigayil! Thanks a lot 🙂
Abigayil says
April 3, 2019 at 20:38It 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
April 4, 2019 at 02:08Hi Abigayil! You don’t have to drain the tofu, just follow the recipe 🙂
Jordan Atwood says
February 19, 2019 at 20:53Love this recipe I add spinach and minced garlic
★★★★★
Iosune says
February 20, 2019 at 07:55Hi Jordan! Thanks a lot 🙂 Sounds great!
Darlene Gilzean says
February 4, 2019 at 20:27My 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
February 5, 2019 at 08:25Hi Darlene! I’m so happy to hear that 🙂 You’re so welcome!
Lauren says
February 4, 2019 at 16:35Absolutely 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
February 5, 2019 at 08:24Hi Lauren! You’re so welcome 🙂 So glad you liked it!
Eri says
November 30, 2018 at 14:32Hi!
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
December 3, 2018 at 08:52Hi Eri! You can enjoy it immediately 🙂
Jane says
November 16, 2018 at 14:30Would 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
November 27, 2018 at 11:23Hi Jane! I’ve never tried it myself, so I’m not sure, but I think it could work…
Beth says
November 6, 2018 at 00:34Just curious-I would have thought silken tofu?? Or too liquidy? I’m new to tofu
Iosune says
November 27, 2018 at 08:59Hi Beth! I’ve never tried this recipe using silken tofu myself, but I think firm tofu works best. Have a nice day!
Gabriella says
June 18, 2018 at 23:39Hello! Is it possible to use apple cider vinegar instead of lemon juice?
Iosune says
June 19, 2018 at 11:56Hi Gabriella! I’ve never tried it myself, but I think it could work 🙂
Melissa says
May 27, 2018 at 18:38I’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
May 28, 2018 at 11:22Hi 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
April 19, 2018 at 00:42oops forgot to rate it!
★★★★★
Iosune says
April 28, 2018 at 05:12Thank you so much! Have a nice day 😀
Jo says
April 19, 2018 at 00:41excellent in my vegan spanakopita!
Iosune says
April 28, 2018 at 05:12Hi Jo! Thanks a lot 😀
Pat says
February 5, 2018 at 00:59beautiful, taste great.. thanks for sharing
★★★★★
Iosune says
February 5, 2018 at 11:28Hi Pat! You’re so welcome 🙂
Christine says
November 3, 2017 at 11:25This 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
November 7, 2017 at 09:46Hi 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
July 1, 2017 at 05:18I 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
July 3, 2017 at 18:10Hi Tim! I’m so glad you liked it 😀 Have a great day!
Vicky Brown says
March 29, 2017 at 19:45This looks fabulous. Thank you for the recipe. I presume the tofu is the type packed in water rather than the silken type?
Iosune says
April 1, 2017 at 18:33Hi Vicky! Thanks a lot 😀 Yes it is, I don’t think silken tofu is going to work for this recipe. Have a nice day!