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White bowl of vegan tofu ricotta with spoon scooping it
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5 from 3 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!
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: Italian
Keyword: Cheese, Oil Free, Quick
Servings: 8
Calories: 110.7kcal
Author: Teresa Sklenicka


  • Blender
  • Food Processor


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


  • 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.


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