Vegan ricotta, a vegan version of ricotta cheese. It’s cheesy, tasty, made with only 4 ingredients and ready in 5 minutes. It truly has the perfect texture!
Vegan ricotta is just delicious. It’s savory, cheesy, easy to make and it has an amazing ricotta texture! It tastes so good you’ll really think you’re eating the non-vegan version. Besides, it is made with tofu, so it’s packed with lots of protein.
This recipe is so simple you can actually make it every day. It’s a great and easy way of making vegan cheese, and it’s also more inexpensive because it doesn’t require any nuts. It’s the perfect cheese for those who can’t eat them.
You can also customize it with your favorite ingredients and add some spinach or spread it on some crackers. You can also use it as a dip with crudités or eat it with some bread. It’s delicious!
Vegan ricotta, made with tofu and other easy-to-find ingredients. It’s cheesy and of course dairy-free, and it’s made in just 5 minutes. With this very simple recipe, you won’t miss cheese ever again!
How to make vegan ricotta – Step by step
- Chop the tofu (photo 1) and add it to a food processor or a blender (photo 2). I don’t usually press it, but it’s up to you.
- Add all the remaining ingredients (photo 3) and blend until smooth (photo 4).
Pro tips
- Use firm or extra-firm tofu. Using silken or soft tofu is not a good idea.
- Feel free to use lime juice instead of lemon juice.
- You could also add other spices like garlic or onion powder, or fresh or dried herbs such as oregano or basil.
- Nutritional yeast gives this recipe its cheesy flavor, but if you can’t find it you could also use vegan Parmesan cheese instead.
How long will this vegan ricotta keep?
This cheese will last quite some time if stored properly, as it’s made with fresh ingredients. Keep it in an airtight container in the fridge and it will last for up to 5 days.
How to serve vegan ricotta
This vegan ricotta works great with plenty of different dishes. You can use it as a dip with some crudités or bread or spread it on some crackers or pizza. You can even add it to recipes like vegan stuffed shells or vegan lasagna, or to any other recipes that call for ricotta cheese.
Can I freeze this vegan ricotta?
Yes, you can. If you don’t eat it all at first, you can keep the leftovers in an airtight container in the freezer for up to 2 months. To defrost, just transfer it into the fridge, let it thaw overnight and stir before using it.
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Vegan Ricotta
- Prep: 5 mins
- Total: 5 mins
- 8
- How to
- Italian
- Vegan
Servings 8
Vegan ricotta, a vegan version of ricotta cheese. It’s cheesy, requires only 4 ingredients, and is ready in just 5 minutes. Quick and easy!
Ingredients
- 10 oz firm tofu (275 g), drained
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp salt
Instructions
- Chop the tofu and add it into a food processor or a blender. I don’t usually press it, but it’s up to you.
- Add all the remaining ingredients and blend until smooth.
- Use it as a dip with some crudités or vegan bread, spread it onto some crackers or vegan pizza, or even use it with vegan stuffed shells or vegan lasagna.
- Store the leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Thaw overnight in the fridge.
Notes
- Use firm or extra firm tofu. Using silken or soft tofu is not a good idea.
- You could also add other spices like garlic or onion powder, or fresh or dried herbs such as oregano or basil.
- Nutritional yeast gives this recipe the cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast. However, nutritional yeast is the best choice.
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
Update Notes: This post was originally published in March of 2017, but was republished with new photos, step by step instructions and tips in June of 2020.
I made this for the first time last night. The texture was perfect! I can’t wait to use this in my next lasagna!
★★★★★
I’m so glad you liked it Lisa 🙂
I just made this easy ricotta cheese recipe and used it to make vegan stuffed shells. So delicious!
★★★★★
Hi Joyce! I’m so glad you liked our vegan ricotta recipe!
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!!!
★★★★★
Sounds amazing! Have a nice day 🙂