Tofu Ricotta

This Tofu Ricotta is quick, easy, and made with just a few simple ingredients. In under 5 minutes, you'll have a creamy, cheesy, nut-free spread that's perfect for lasagna, pasta, pizzas, sandwiches, and more!

Ricotta is a staple in so many comfort foods including lasagna and stuffed shells.

But since traditional ricotta isn't vegan, I set out to make a plant-based version that's just as creamy and cheesy.

The good news? It's surprisingly simple. I've been making this tofu ricotta for years and use it in everything from vegan lasagna soup to roasted vegetable sandwiches to my vegan tomato gnocchi soup.

It adds incredible texture and flavor to even the simplest pasta dishes.

Ingredients

While many vegan ricotta recipes rely on cashews, this one skips the soaking and blending of nuts altogether.

All you need is a block of firm tofu, a few simple ingredients like lemon juice, olive oil, and nutritional yeast, and a food processor.

In just 5 minutes, you'll have a completely nut-free ricotta with the perfect texture for layering into pasta, dolloping on pizza, or spreading on sandwiches.

Firm Tofu: The base of your ricotta! No need to press it, just drain the water from the package.

Miso Paste: Adds a rich and savory umami flavor.

Lemon Juice: Brightness and acidity.

Nutritional Yeast: Gives a nutty, cheesy flavor without dairy, making the tofu taste more like ricotta.

Olive Oil: Adds a silky smoothness and richness.

Salt and Pepper: For balance and flavor.

See recipe card for quantities.

Helpful Equipment

You'll need a food processor to whip up the tofu ricotta.

If you don't have a food processor, you can use a blender or immersion blender, but be sure to stop and scrape down the sides often and don't over blend! It should have some texture.

How to Make This Recipe

Making this tofu ricotta couldn't be easier. All you need is a block of firm tofu, a few pantry staples, and a food processor.

No soaking, no pressing tofu, and no fuss! Your dairy-free ricotta is ready in minutes.

The full written recipe can be found in the recipe card below.

Step 1: Drain the tofu and break it into chunks and place in a food processor. Add the remaining ingredients.

Step 2: Process until smooth.

Taste and adjust with more salt, pepper, or lemon juice if desired.

Note: Keep some texture when blending the tofu ricotta. It should not be completely smooth like a sauce.

Substitutions & Variations

Here are some easy swaps and variations to make this tofu ricotta your own.

Tofu: Firm or extra-firm tofu works best. Silken tofu will be too soft and won't give you that ricotta-like texture.

Lemon Juice: Swap with apple cider vinegar or white wine vinegar if that's what you have on hand.

Olive Oil: Any neutral oil like avocado or coconut oil can be used. For an oil-free version, simply leave it out. 

Nutritional Yeast: This is key for cheesy flavor, but if you don't have it, you can skip it. Just note that it does add a lot of flavor.

Add greens or herbs: Mix in fresh spinach, basil, parsley, oregano, or chives. I usually add basil if I'm going to be using it to stuff shells or make lasagna filling. 

Add more garlic: Blend in a clove of roasted garlic for even more garlic flavor. 

Make it spicy: Add more red pepper flakes.

Make it sweet: Leave out the savory ingredients and blend in maple syrup, vanilla, and a pinch of cinnamon. Use as a topping for toast, pancakes, or crepes.

Serving Ideas

There's no wrong way to use this versatile vegan ricotta!

Here are a few of my favorites:

Vegan Lasagna: Layer this creamy ricotta into your favorite vegan lasagna or use it to top off a vegan lasagna soup.

Pizza Topping: Dollop it onto a freshly baked vegan pizza instead of cheese.

Spaghetti & Meatballs: Upgrade a classic by serving vegan meatballs over pasta with marinara sauce and a generous scoop of this tofu ricotta.

Vegetable Sandwiches: Spread it on a sandwich with grilled zucchini, eggplant, roasted red peppers, and pesto for an incredible fresh sandwich! This roasted vegetable sandwich is my current favorite sandwich.

Dip: Turn it into a dip by garnishing with lemon zest, red pepper flakes, and fresh herbs. Serve with crackers or crostini.

Toast: Top avocado toast or bagels with a dollop of this vegan ricotta and any other toppings you desire!

Stuffed Pasta Shells or Cannelloni: Fill cooked pasta shells with ricotta mixed with spinach or herbs, cover with tomato sauce, and bake. So good!

Vegan Gnocchi Soup (pictured!): This soup is even better when served with a dollop of ricotta.

Tips & Tricks

I never press the tofu when making this recipe. It's not needed! Just drain off the excess water and crumble it directly into the food processor.

Use firm or extra-firm tofu. Silken tofu is too soft and won't give the ricotta the ideal texture.

Stop occasionally to scrape down the sides of your food processor to ensure everything mixes evenly.

Don't overblend the tofu ricotta. It should have a bit of texture rather than being completely silky smooth like a sauce.

Storage

Store leftovers in an airtight jar or container in the fridge for up to 5 days. I do not recommend freezing this recipe.

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