Vegan tofu ricotta cheese has quickly become one of my favorite dairy-free cheese alternatives at home—it's now a pantry staple in my kitchen.
As someone who loves experimenting with plant-based cheeses, I’m always excited to try new recipes, like my vegan cheddar, cashew mozzarella, and creamy burrata.
This tofu version is no exception! It’s protein-packed, incredibly light and fluffy, and packed with that savory, cheesy flavor we all crave, without any cashews or fancy ingredients.
Plus, it’s perfect for meal prep because the flavor gets even better after sitting for a few hours or overnight. It’s super versatile too!
Whether I’m enjoying it as a dip with chickpea crackers, spreading it on tortillas, or using it as a creamy topping for my salads, it’s so good and satisfying—a recipe you’ll want to make again and again.
Jump to:
🥘Ingredients
You only need a handful of wholesome pantry staples to make this homemade plant-based ricotta:
- Firm tofu: It gives a creamy, cheesy texture and adds protein.
- Nutritional yeast: Brings that savory, cheesy vibe.
- Lemon juice: Adds fresh, tangy flavor.
- Olive oil: For richness and smooth texture.
- Garlic: A flavor booster.
- Salt: To bring out the flavors.
- Dried basil & oregano: For a herby Italian touch.
- Water (optional): To adjust the texture.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Vegan Tofu Ricotta Cheese
Step 1: Add tofu, nutritional yeast, lemon juice, olive oil, garlic, salt, and herbs to a food processor or blender.
Step 2: Blend until smooth but still slightly textured, like traditional ricotta. If the texture is too crumbly, add water (1 teaspoon at a time) if needed to reach your desired consistency. Scrape down the sides, taste, and adjust seasoning as needed—add more lemon for tang or salt for depth.
📋Substitutions and Variations
- No garlic? Use garlic powder or skip it for a milder flavor.
- Oil-free: Omit the olive oil and add a splash of water or plant-based milk.
- Herby ricotta: Stir in chopped fresh basil, parsley, or chives for a herbed version.
- Spicy twist: Add red pepper flakes or a pinch of smoked paprika.
💭Marinela's Tips
- Use firm or extra-firm tofu, not silken—it gives the best texture.
- Drain the tofu, but don’t press or squeeze it—some moisture helps achieve a creamy ricotta texture.
- Don’t over-blend, ricotta should be slightly grainy, not silky smooth like a dip.
- Give it a few minutes to rest before serving for the flavors to blend beautifully.
- Adjust lemon juice and salt to suit your preferences.
🍽Serving Sugesstions
Enjoy this creamy ricotta on a gram flour omelette for a protein-packed breakfast or spread it on sweet potato wraps for a satisfying lunch.
It’s also great on a slice of bread without yeast or vegan pita bread, or layered on crusty whole wheat bread for a savory snack.
Try pairing it with oven-roasted potatoes and broccoli for a delicious, wholesome meal. You can even use it as a dip for crackers or a creamy addition to salads.
❓Frequently Asked Questions (FAQ's)
Fridge: Store in an airtight container in the fridge for up to 5 days.
Freezer: You can freeze tofu ricotta for up to 2 months. Just thaw overnight in the fridge and give it a stir before using.
Absolutely! It’s perfect for baked vegan lasagna, stuffed pasta shells, or even on top of a pizza before baking
Yes, just mash the tofu with a fork or potato masher and mix in the remaining ingredients. It will be more rustic in texture but still tasty!
🧀More Vegan Cheese Recipes
📖 Recipe
Vegan Tofu Ricotta Cheese (No Cashews)
Equipment
- Blender or food processor
Ingredients
- 14 oz (400 gr) firm tofu drain the excess water from the tofu package but don't press or squeeze it
- 2 tablespoons nutritional yeast flakes
- 3 tablespoons lemon juice freshly squeezed
- 1 tablespoon olive oil extra virgin
- 1 small garlic clove minced
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¾-1 teaspoon salt
Instructions
- Add all ingredients to a blender or food processor.14 oz (400 gr) firm tofu, 2 tablespoons nutritional yeast flakes, 3 tablespoons lemon juice, 1 tablespoon olive oil, 1 small garlic clove, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, ¾-1 teaspoon salt
- Blend until creamy but slightly textured. Add water if needed, 1 teaspoon at a time. Taste and adjust seasoning to your liking.
Notes
- Keep in the fridge for up to 5 days or freeze for up to 2 months. Thaw in the fridge and stir before using.
- Use firm or firm tofu (not silken) for the best texture.
- Drain the tofu, but no need to press it—some moisture helps make the ricotta smooth and creamy.
- Skip garlic or use garlic powder for a milder taste.
- Leave out the olive oil if you like—just add a splash of water or plant milk instead.
- Don’t over-blend! Ricotta should be slightly grainy, not silky smooth.
- Let it rest for a few minutes before serving so the flavors can meld.
- Taste and tweak the lemon and salt to your liking.
- This recipe yields 2 cups of vegan tofu ricotta.
Nutrition
Tried this vegan tofu ricotta? I'd love to see your creations! Tag me @go_eatgreen on Instagram, and don’t forget to share, save this post, and leave a comment and rating below.
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