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Easy Vegan Tofu Ricotta

5 from 2 votes

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This Easy Vegan Tofu Ricotta can be made in minutes! This creamy non-dairy cheese alternative can be used in your favorite Italian pasta recipes, or spread on crackers for a tasty snack.

Bowl of ricotta with scattered cashews and striped napkin

Before I went vegan, cheese was one of my favorite foods. I put it on just about everything! Extra cheese on pizza, cheese on sandwiches and Mexican food, and one of my favorite simple meals was cheese, crackers, and fruit.

I absolutely love Italian food! And most of those favorite Italian meals are not possible without cheese. There are only so many meals of spaghetti marinara I can eat before I long for those cheese filled lasagnas, stuffed shells, ravioli, and more!

But who needs all that artery clogging cheese? No one!

Luckily, there are plenty of non dairy alternatives. And this delicious vegan tofu ricotta is one of them. I also have a delicious vegan mozzarella recipe that’s an amazing addition to Italian recipes!

It’s lower in fat than regular ricotta cheese, free of cholesterol, and is a good source of plant based protein, calcium, and iron.

You’ll love using this ricotta substitute in your recipes!

Ingredients

Ingredients for tofu ricotta
  • Tofu – use a 14 or 16 ounce block of firm or extra firm tofu. Silken tofu will not work in this recipe
  • Raw cashews – these add some creaminess to the cheese, but can be omitted if you are sensitive to nuts
  • Non dairy milk – I used unsweetened soy milk, but any plain unsweetened non-dairy milk can be used
  • Nutritional yeast – this adds a cheesy flavor to the ricotta
  • Lemon juice – you can use fresh or bottled lemon juice
  • Garlic
  • Dried basil
  • Salt

How to make vegan ricotta

Place the raw cashews, soy milk, lemon juice, and garlic in a blender, and blend until the mixture is smooth and creamy.

Ingredients in blender

Drain the tofu – there is no need to press it. Break it into chunks and add it to the bowl of a food processor. Add the contents of the blender, and the nutritional yeast, basil and salt.

Ingredients in food processor

Process the ingredients until it has the texture of ricotta cheese.

Processed ingredients in food processor

Variations

  • Use fresh basil instead of dried basil for a nice summer flavor.
  • Blend in some fresh steamed spinach before adding to lasagna or stuffed shells.
  • Omit the cashews for a nut free cheese.

How to use vegan tofu ricotta

Use this cheese substitute anywhere you would use regular ricotta:

  • Layer it in a lasagna
  • Use as a filling for stuffed shells or cannelloni
  • Spread on crackers or bread
  • Use as a filling for ravioli or tortellini
  • Spoon a couple dollops of it on your pasta
Bowl of ricotta with scattered cashews and striped napkin

Storing

This cheese can be stored in the refrigerator in an air tight container for up to 5 days. Consider making it a day ahead to save time on pasta making day.

Used in this recipe:

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White bowl of vegan tofu ricotta with spoon scooping it
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5 from 2 votes

Vegan Tofu Ricotta

This quick and easy recipe for vegan ricotta cheese is perfect for your Italian pasta dishes! Enjoy it in lasagna, stuffed shells, ravioli, and more!
Course Condiment
Cuisine Italian
Keyword Cheese, Oil Free, Quick
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 110.7kcal
Author Teresa Sklenicka

Equipment

  • Blender
  • Food Processor

Ingredients

Blender Ingredients

  • 1/2 cup raw cashews
  • 1/4 cup nondairy milk
  • 3 tablespoons lemon juice
  • 1 clove garlic

Food Processor Ingredients

  • 14 ounces firm tofu drained
  • 2 tablespoons nutritional yeast
  • 2 teaspoons dried basil
  • ½ teaspoon salt

Instructions

  • Place the cashews, nondairy milk, lemon juice, and garlic in a blender and blend until smooth and creamy.
  • Drain tofu, break it into chunks, and add it to the bowl of a food processor. Add the contents of the blender, the nutritional yeast, basil, and salt. Process the ingredients until it achieves the consistency of ricotta cheese.

Nutrition

Calories: 110.7kcal | Carbohydrates: 5.4g | Protein: 8.4g | Fat: 6.5g | Sodium: 171.6mg | Fiber: 1.7g | Sugar: 0.5g | Vitamin A: 16.96IU | Vitamin C: 0.18mg | Calcium: 93.95mg | Iron: 2.75mg

Nutrition calculations are approximate.

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By on August 30th, 2020

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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1 thought on “Easy Vegan Tofu Ricotta”

  1. 5 stars
    Very successful tofu ricotta. I used a little bit more coconut milk and also added very little coconut oil and fresh basil. I liked it vary much. I’ll try the variations now.
    Thank you.

    Reply

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