Use this recipe to make an incredible vegan ricotta cheese! A simple, yet convincing tofu ricotta is the perfect dairy-free substitute. Use in your favorite pasta dishes, on pizza or crackers, as creamy bread spreads and more. With only seven plant-based and healthy ingredients, it comes together in quick 10 minutes!
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The recipe in a nutshell
- Vegan (Eggless and dairy free)
- Easy to make
- Ready in just 10 minutes
- Nut free
- Budget friendly
- Creamy and cheesy
Why use tofu?
Dairy-free ricotta can be made in many different ways. The most popular recipes use nuts, like cashews or almonds. While that's also a great way to make vegan cheese, it may not be an option for someone with a tight budget. Therefore tofu is a great budget friendly alternative.
Depending on where you live, a block of firm tofu ranges between $1 and $3. Which is, in my eyes, a pretty great deal for homemade vegan cheese! Plus tofu is lower in fat than nuts, and full of nutrients such as fiber, protein, magnesium, iron, zinc and potassium.
Shopping tip
Look for tofu at your local asian supermarket. Most of the times tofu is cheaper there than at regular American grocery chainstores.
Storing
You can store the tofu ricotta in a sealed container or airtight zipped plastic bag in the fridge for up to 5-7 days.
How to freeze
This recipe is not freezer friendly.
Ricotta variations
Sweet ricotta: If you want to use your ricotta for sweet dishes like crêpe or pancakes use my vegan Sweet ricotta cheese recipe!
Herbed ricotta: Add a few tablespoons of chopped fresh herbs like basil, parsley or chives to make an herb tofu ricotta.
Meal ideas
This recipe is particularly great for hearty meals, such as pasta dishes. Some of my favorites include Lasagna and Pierogi (Polish Dumplings). It works great as a spread on your sandwiches too. I love having it on artisan bread mixed with some fresh herbs and chopped radishes. Feel free to get creative with this recipe and use it as you please.
📖 Recipe
Vegan Ricotta (no nuts + easy)
Ingredients
- 1 block of drained and lightly pressed firm tofu (14 oz / 400g)
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2-3 cloves of garlic, minced alternative: garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
Instructions
With a food processor, or blender:
- Gather the ingredients and combine them in your food processor. Blend together until smooth. Your ricotta is ready to be used - enjoy!
Without a food processor, or blender:
- Mash ingredients together by using a potato masher, or fork. Mix and mash until all ingredients are incorporated and the whole mix is mainly smooth. You could also use a fine colander to crumble the tofu into a paste. This will help giving it a more cheese-like consistency.
The provided nutritional information is an estimate. Accuracy is not guaranteed.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improving my recipes and serve you with best instructions, tips and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.
Excellent! Very surprised, quick and easy. Needing a nut free ricotta cheese this did not disappoint. The only change I made was used preserved lemon. Thank you for this recipe!
Thank you so much for trying the recipe and leaving your feedback! I am happy to hear you enjoy this recipe. Love the substitution idea and am happy to hear it worked well!