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
- Vegan Cottage Cheese
- Vegan Mascarpone Cheese
- Vegan Cheese Recipe
- Vegan Cream Cheese
- Vegan Cashew Cheese
Did you like this recipe? Please leave a rating and comment below!
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!