Vegan Tofu Ricotta Cheese (No Cashews)
This rich and fluffy Vegan Tofu Ricotta Cheese is a creamy, dairy-free alternative made in just 5 minutes—no cashews required! Packed with plant-based protein and savory flavor, it’s perfect for layering in lasagna, stuffing into shells, spreading on crackers, or adding to your favorite pasta and pizza dishes.
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
Calories: 66kcalCarbohydrates: 2gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 293mgPotassium: 46mgFiber: 1gSugar: 0.3gVitamin A: 2IUVitamin C: 2mgCalcium: 65mgIron: 1mg
Tried this recipe?Let us know how it was!
