Tofu Ricotta (Nut-Free)

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.

Ingredient Notes

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.

Firm Tofu: Use firm (not silken) for the right ricotta texture. No pressing needed, just drain well.

Miso Paste: Adds depth and saltiness. 

Nutritional Yeast: Helps replicate a slight cheesy flavor.

Olive Oil: Improves texture and prevents the ricotta from tasting dry.

See recipe card for quantities.

How to Make This Recipe

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.

Substitutions & Variations

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 air fryer 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

Here are a few of my favorite ways to use this ricotta:

• Add a dollop on top of this comforting Vegan Lasagna Soup or try it on top of my Vegan Gnocchi Soup with Tofu for extra creaminess.
• Vegan Lasagna: Layer into lasagna as a creamy filling.
• Pizza: Spoon onto baked vegan pizza instead of cheese.
• Pasta & Meatballs: Add to pasta with marinara and vegan tofu meatballs.
• Sandwich Spread: Spread it on a sandwich like this Roasted Vegetable Sandwich.
• Dip: Turn it into a dip by garnishing with lemon zest, red pepper flakes, and fresh herbs. Serve with crackers or crostini.

Tips & Tricks

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.

Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.