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.
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!