fbpx Print
Square photo of a bowl of vegan ricotta

Vegan Ricotta

  • Author: Iosune
  • Prep: 5 mins
  • Total: 5 mins
  • 8 1x
  • How-To, Gluten-Free
  • Italian
  • Vegan

Servings 8 1x

Scale Tap or hover over number to scale servings

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!


  • 10 oz firm tofu (275 g), drained
  • 1 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp salt


  1. 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.
  2. Add all the remaining ingredients and blend until smooth.
  3. Use it as a dip with some crudités or bread, spread it on some crackers or pizza, or even use it with vegan stuffed shells or vegan lasagna.
  4. Keep the leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. 


  • 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.


  • 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