The Best Vegan Ricotta Cheese! (2024)

Home » Vegan Cheeses » Tofu Ricotta - Best Vegan Ricotta

by Monicaon Feb 13, 2020 (updated Jan 26, 2024) 66 comments

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5 from 21 rating

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This tofu ricotta is a vegan ricotta cheese substitute that will blow you away! Use this nut-free vegan ricotta in place of traditional ricotta in any recipe. Make vegan stuffed shells, lasagna, ravioli, and manicotti. Even use it in sweet dishes like cakes, cannolis, crepes, or blintzes.

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I’ve used this recipe numerous times to make stuffed shells or vegan zucchini lasagna for friends and family who are not vegan. They all love it and say that they really would have not known that it was vegan unless I told them.

I’ve been making vegan ricotta out of tofu since I went vegan over 20 years ago. I’ve tried other recipes over the years using cashews but I find cashews too sweet and like the taste and texture of the tofu ricotta much better. Once it’s baked up in a dish, it tastes almost exactly like the real thing!

❤️ This recipe is

quick and easy to make.
dairy-free, gluten-free, and nut-free.
high in protein.
versatile and can be used in many different recipes.

🧾 Ingredients and substitutions

Tofu – for the base of the ricotta. Use 1 14 oz package of extra-firm water-packed tofu. You can also use high-protein tofu that comes in a vacuum pack, but you will need to add more liquid to the ricotta since it’s much firmer.
Nutritional Yeast – for a cheesy flavor. This is a cheesy-tasting yellow powder that they sell at most large grocery stores or natural food stores. You can also easily order it from Amazon if you don’t have it in your area. (It is essential for a cheesy flavor in vegan cooking).
Olive Oil – for richness. I usually use light olive oil since it has a more neutral flavor.
Garlic – for flavor. You can use a fresh garlic clove or 1/2 tsp of garlic powder.
Salt – for flavor. Feel free to reduce the amount of a low-sodium option.
Basil – or any other herbs of choice like oregano or parsley for flavor. You can also use some pesto if you have some. (omit basil if you are using the ricotta for a sweet treat).
Plain Soy Milk – to achieve the right consistency. You can also use water if you want. If you use high-protein tofu, you will need up to 1/4 cup of liquid to achieve the correct texture.

🔪 Helpful tools

Food Processor – to blend the tofu. You can do it with a blender or immersion blender if you don’t have a food processor, but you will need to stop and scrape the edges a lot.

🥄 How to make tofu ricotta

Step 1 – Drain and press a container of extra firm tofu getting out as much liquid as possible.

Step 2 – Crumble the tofu into a large food processor.

Step 3 – Add, salt, garlic, nutritional yeast, olive oil, and basil. (Omit the garlic and basil if you are using it for a sweet dish).

Step 4 – Blend well for 2 minutes in a food processor. Add a splash of soy milk if needed to thin out the ricotta to a smooth spreadable texture.

Step 5 – Use as you would ricotta in your favorite recipes.

👩🏻‍🍳 Pro Tips

Different brands of tofu vary greatly in firmness and water content. You may not need any additional soymilk if your tofu is softer.
You may add a tablespoon or 2 of sugar to the ricotta if you are using it to fill blintzes or cannoli and be sure to leave out the garlic and herbs.
If using this ricotta for stuffed shells or manicotti, double the recipe to make enough to fill 16 oz. of jumbo stuffed shells or manicotti.
You can even use a very similar process to make a low-carb tofu pizza crust out of tofu too! You have to see it to believe it!

🌟 How to make spinach ricotta

If you want to use the ricotta for lasagna, manicotti, or stuffed shells, spinach is a delicious addition to the ricotta. Frozen spinach is the easiest since it is already wilted. (You will need 1 cup of frozen or wilted spinach or 11 cups of raw spinach to equal the same amount).

To make vegan spinach ricotta, thaw the spinach, put it in a colander, press out the water, then add it to the ricotta. Stir the spinach in with a spoon if you want it to stay in bigger pieces or add the spinach to the food processor and blend if you want it more hidden in the ricotta.

🥦 Adding other veggies

Add any other veggies that you like to the ricotta. Simply steam them until they are tender, chop them into bite-size pieces, and stir them into the ricotta. It’s a great way to add extra nutrients to a favorite meal.

🌟 Making ricotta for sweet dishes

This tofu ricotta also works great in sweet treats as well like cakes, blintzes, and cannolis. For use in sweets, make sure to omit the garlic and herbs. Also, be sure to use a light olive oil or swap it out for another neutral-flavored oil. Extra virgin olive oil will have too strong of a taste in sweets. (They taste great in savory dishes, but not in the sweet ones). You can also add a little sugar to the ricotta if you want to sweeten it up a little.

Making homemade vegan cheese may be easier than you think! Check out my other cheese recipes on the blog or in my cookbook The Ultimate Guide to Vegan Cheese Making.

🧀 More homemade vegan cheeses

The Best Vegan Mozzarella
Vegan Cheddar
How to Make Vegan Cheese – Provolone
Vegan Blue Cheese
Vegan Parmesan Cheese
Vegan Halloumi Cheese

📌 Be sure tofollow me on Pinterestfor new vegan recipes!

📋 Tofu ricotta recipe

5 from 21 rating

Tofu Ricotta

Yield: 4

Prep: 5 minutes mins

Blend Time: 2 minutes mins

Total: 7 minutes mins

Author: Monica Davis

Classic tasting ricotta made with tofu. Add spinach for healthy spinach ricotta!

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Ingredients

▢ 1 14 oz package extra firm tofu, drained and pressed
▢ 2 1/2 tablespoons nutritional yeast
▢ 1 tablespoons light olive oil
▢ 1 teaspoon salt
▢ 1 clove garlic, or 1/4 tsp garlic powder (omit for sweet dishes)
▢ 1 handful basil, or 1 tbsp pesto or dried herbs (omit for sweet dishes)
▢ 1 splash plain soy milk, or water to thin it out if necessary.

If adding veggies:

▢ 1 cup veggies of choice, (like broccoli) chopped and steamed

Spinach ricotta

▢ 1 cup frozen spinach, (or wilted spinach) thawed, drained, and pressed

Equipment

▢
food processor

Instructions

Drain and press a container of extra firm tofu getting out as much liquid as possible.
Crumble the tofu into a large food processor.
See Also
3 Ingredient Avocado Bread (Low-Carb/Keto) Polenta Fries (Gluten-Free, Vegan Recipe) - Elavegan Lentil Spinach Curry Recipe with Coconut Rice | Vegetarian & Vegan Easy Vegan Cheese Sauce Recipe | Ready In 3 Minutes! - Elavegan
Add 2 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp salt, a clove of garlic, and a handful of basil. (Omit the garlic and basil if you are using the ricotta for a sweet dish).
Blend well for 2 minutes in a food processor. Add a splash of soy milk if needed to thin out the ricotta to a smooth spreadable texture.
Use as you would ricotta in your favorite recipes like stuffed shells, lasagna, ravioli, and more.

For spinach ricotta

Thaw the frozen spinach then put it in a colander, press out the water and then add it to the ricotta. Stir the spinach in with a spoon if you want it to stay in bigger pieces or add the spinach to the food processor and blend if you want it more hidden in the ricotta.

Notes

Different brands of tofu vary greatly in firmness and water content. You may not need any additional soymilk if your tofu is softer.
You may add a tablespoon or 2 of sugar to the ricotta if you are using it to fill blintzes or cannoli and be sure to leave out the garlic and herbs.
If using this ricotta for stuffed shells or manicotti, double the recipe to make enough to fill 16 oz. of jumbo stuffed shells or manicotti.

Serving: 0.25cup, Calories: 50kcal, Carbohydrates: 2g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Sodium: 582mg, Potassium: 94mg, Fiber: 1g, Sugar: 1g, Vitamin A: 26IU, Vitamin C: 1mg, Iron: 1mg

Did you make this recipe?Please leave a star rating and review below!

Dips, Spreads, and Dressings Homemade Vegan Staples Italian-Inspired Spreads Tofu Vegan Cheeses

by Monicaon Feb 13, 2020 (updated Jan 26, 2024)

66 commentsLeave a comment »

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66 comments on “Tofu Ricotta – Best Vegan Ricotta”

Serina — December 13, 2023 @ 8:48 am Reply
Hands down my favorite vegan ricotta recipe! I need to make multiple batches for a potluck I’m attending. Could this vegan ricotta be made ahead of time and stored in the refrigerator over night?
- Monica — December 13, 2023 @ 2:12 pm Reply
  I’m so happy that you like it! Yes, you can store it in the fridge for about 3 days before cooking.
Noell Bulka — November 12, 2023 @ 9:56 am Reply
Thank you for such an easy and versatile recipe! Saved me $10 from buying a vegan one pre made. I used fresh basil from my garden and added some Italian seasoning, lots of fresh garlic. Looking forward to making stuffed shells and lasagna and sweet crepes in the future! Making a kale pasta Alfredo with it. 💚🙌🌱🤩
- Monica — November 12, 2023 @ 2:10 pm Reply
  I’m so happy that you liked the recipe! 🙂
Linda — October 17, 2023 @ 3:14 pm Reply
Oh my goodness! I kept tasting this as I was making it and I was so impressed how good it is!! I made some zucchini zoodles and can’t wait to try it with them. I appreciate people like you who can create delicious recipes like this and then share them with everyone!! Thank you so much!!!
- Monica — October 18, 2023 @ 2:49 pm Reply
  You’re welcome, Linda! I’m so happy that you like it! 🙂
Lori — September 3, 2023 @ 9:35 am Reply
Easy and delicious
- Monica — September 4, 2023 @ 1:02 pm Reply
  So happy that you like the recipe!
Judy M — July 27, 2023 @ 3:44 pm Reply
Excellent
- Monica — July 28, 2023 @ 10:07 am Reply
  Glad that you liked it, Judy! 🙂
Willow — May 2, 2023 @ 7:38 pm Reply
Make this all the time! Especially for people who aren’t use to vegan food. Always a hit 😊
- Monica — May 3, 2023 @ 9:51 am Reply
  I’m so happy to hear this, Willow! 🙂
Huong — October 22, 2022 @ 9:55 am Reply
Thank you Monica
- Monica — October 22, 2022 @ 10:23 am Reply
  You’re welcome! 🙂
Sarah — September 16, 2022 @ 7:33 am Reply
Delicious thank you so much- I added kale and a very generous amount of lemon and used it in a vege lasagne tonight – sensational!
- Monica — September 16, 2022 @ 2:46 pm Reply
  I’m so happy that you liked the recipe, Sarah! 🙂
Rachel — August 24, 2022 @ 10:59 pm Reply
This is amazing!! I made stuffed shells with it and now I feel like I can use this for anything! I omitted the nutritional yeast, since I didn’t have any on hand. Still tasted so good. So happy I came across this recipe!
- Monica — August 25, 2022 @ 10:54 am Reply
  See Also
  18 Delicious Low FODMAP Snacks | healthy, easy, gluten free!
  It works great for so many things! I’m so happy that you liked the recipe! 🙂
Serina — August 19, 2022 @ 1:43 am Reply
This is hands down my favorite vegan ricotta. My question is does it freeze well? Or how long will it keep in the frig?
- Monica — August 20, 2022 @ 2:13 pm Reply
  I’m so happy that you like the recipe. It will keep for up to 5 days in the fridge. You can freeze it, but it changes its texture a little.
Jen — June 20, 2022 @ 8:37 pm Reply
Made lasagna using this recipe tonight, it turned out amazing! Lasagna is my husbands favorite so I was a little worried making it dairy free but we will definitely use this recipe again!
- Monica — June 21, 2022 @ 12:21 pm Reply
  I’m so happy that you liked it, Jen! 🙂
KC Baker — March 11, 2022 @ 4:30 pm Reply
My son has very specific eating needs due to a surgery on his esophagus. This is a great way to feed him something with protein and iron so thank you! He just eats it straight. Toddler approved and loved 👍🏻
- Monica — March 11, 2022 @ 5:23 pm Reply
  Aww, I’m so happy that your son was able to eat it! Sending you guys healing thoughts! 🙂
Barbara — February 12, 2022 @ 9:46 am Reply
Best ever “healthy” ricotta. Thanks for making it easy for hopefully more and more people to try vegan!
- Monica — February 12, 2022 @ 10:49 am Reply
  I’m so happy that you liked the ricotta, Barbara. It works great in so many recipes! Enjoy! 🙂
Lisa — January 16, 2022 @ 10:22 pm Reply
I am so impressed with this recipe. I made it to use for stuffed shells. Super easy, texture was on point, and flavor was great. Topped it with some vegan parm. I plan on making this often. Thanks🤗
- Monica — January 17, 2022 @ 10:52 am Reply
  I’m so happy that you like it, Lisa. I make it all of the time for lasagna, stuffed shells, and manicotti. I’m always surprised how much nonvegans like it too!
Kenya Serrano — August 3, 2021 @ 7:38 pm Reply
Hi, can I use a blender instead of a food processor? Excited to try this recipe!
- Monica — August 4, 2021 @ 4:09 pm Reply
  Hi Kenya, yes you can use a blender, but you will have to stop and scrape the edges a few times. Enjoy! 🙂
Melanie Schumacher — June 13, 2021 @ 2:59 pm Reply
Oh my goodness! This is amazing! I used it for my homemade ravioli, added double the nooch and some ground peppercorns… wowza! Thank you! Easy, delicious and vegan!!
- Monica — June 14, 2021 @ 11:14 am Reply
  I’m so happy that you liked the recipe, Melanie! 🙂
Danielle — June 12, 2021 @ 9:02 am Reply
Hello Monicaca! First of all, thank you for your recipes. One question, can I use homemade tofu?
- Monica — June 12, 2021 @ 10:47 am Reply
  You’re welcome, Danielle. Yes, you should be able to use homemade tofu. Enjoy! 🙂
  - Danielle — July 28, 2023 @ 11:08 am Reply
    Thank you Monica! Fir sure I will make it! 😍
Amber — May 31, 2021 @ 10:26 am Reply
Made this last night for pizza on the grill. After *just* purchasing my first bag of nutritional yeast, this was my first attempt at making vegan cheese and it did not disappoint! I was so impressed with the taste, consistency, and overall ease of putting this recipe together; I will definitely be making this again 🙂
Thanks for sharing!
- Monica — May 31, 2021 @ 11:03 am Reply
  You’re very welcome, Amber! I’m so happy that you liked the recipe and glad that you now have nutritional yeast now. There are tons of great recipes that you can make with it! Enjoy! 🙂
Tresa Lovejoy — April 1, 2021 @ 3:50 am Reply
Hello Monica I just found your blog and am enjoying surfing it. I so want to add ricotta and cream cheese to my lectin free keto lifestyle. I am saw the comment for replacing the tofu with cashews. Is there any other substitute? I can’t have soy or cashews.
- Monica — April 1, 2021 @ 10:46 am Reply
  You could use any other nut like almonds or macadamia nuts if you can have those. Otherwise, I can’t think of anything that would give you a cheesy texture without soy or nuts. White beans would also work, but it would be a little more like hummus than ricotta. Hope that helps. 🙂
Jill Kennedy — March 14, 2021 @ 5:19 pm Reply
Made this spur of the moment today!! Needed real comfort food and oh boy does this deliver!!!
- Monica — March 14, 2021 @ 6:04 pm Reply
  I’m so happy that you liked it, Jill! 🙂
Miriam — December 17, 2020 @ 1:05 pm Reply
Okay. Using this recipe from now on. Added black pepper, black salt, Italian seasoning, flax milk, cashew yogurt, and holy smokes this is yummy!!!
- Monica — December 17, 2020 @ 5:33 pm Reply
  I’m so happy that you liked it Miriam! 🙂
Lynda — November 21, 2020 @ 11:00 am Reply
This recipe is a keeper. It is so good and like you said, it’s easy to adapt for sweet dishes. This time I used it to replace traditional ricotta in baked ziti. I couldn’t believe how flavorful it was. Now I’m always a little extra when I cook so I added in some Mrs. Dash garlic seasoning and a couple of other spices that I knew would pair well with the ziti but the ease and versatility of the recipe warrant a five star review.
- Monica — November 21, 2020 @ 11:23 am Reply
  I’m so happy that you like this recipe, Lynda! It’s one of my favorites too. I use it for all sorts of things! 🙂
- Laura — November 21, 2020 @ 11:42 am Reply
  Definitely! We’re an allergic household who had zero experience with tofu, and it was a hit with the whole household when I tried it recently! Absolutely a keeper! I’m looking forward to experimenting with sweet varieties.
Laura — September 22, 2020 @ 11:28 am Reply
Hello! I can’t wait to try this! Do you have a favorite brand of pasta shells you use? My son is severely allergic to milk/egg and many pastas have “may contain” warnings, and I was curious if you’ve found shells that are at least vegan? (I will reach out to the supplier. I don’t expect you to guarantee it’s free from allergen cross contact.)
- Monica — September 23, 2020 @ 9:48 am Reply
  Hi Laura, most of the major brands of jumbo shells are vegan, however, many do say that they are made in a facility with eggs and/or milk. I haven’t noticed a big difference between brands. I hope that you find something that works for you son! My boys love these shells. 🙂
Jess — August 11, 2020 @ 4:54 pm Reply
How long does this keep?
- Monica — August 12, 2020 @ 12:21 pm Reply
  It will keep for about 3-5 days in the fridge. You can freeze it, but it will change the texture slightly. Enjoy! 🙂
Laura Ferejohn — August 10, 2020 @ 12:14 pm Reply
I’d love it if you could post a sweet version of the ricotta cheese recipe. I know I could just take the herbs and such out, but I’d love to get your dessert version of it. Thanks!
CharlieAnn — August 9, 2020 @ 6:03 pm Reply
Is something I can use instead of nutritional yeast. I can not use do to reaction to it.
Thank you,
CharlieAnn
- Monica — August 9, 2020 @ 7:04 pm Reply
  There really isn’t anything that I have found that tastes like nutritional yeast, but you can simply leave it out. If you use enough basil, salt, and garlic, it will still have a nice flavor and texture. Enjoy! 🙂
Linda — May 28, 2020 @ 8:01 am Reply
Thanks,
Its good, yet it doesnt taste Ricotta.
Almondmilk and almonds gives very simular Ricotta flavour .
Its like that Extra flavour is missing .
Shannon — May 25, 2020 @ 2:41 pm Reply
Just made this for my vegan lasagna (zucchini instead of pasta). Holy moly, what a game changer. Even my non-vegan husband said it tasted pretty good.
I used water instead of soy milk, and firm instead of extra firm tofu. I didn’t measure the water but I did add a second of full blast water from the sink.
This will be my go-to ricotta recipe ☺️
- Monica — May 25, 2020 @ 4:45 pm Reply
  I’m so happy that you liked it, Shannon! I love this stuff too! 🙂
Christine — April 6, 2020 @ 4:19 pm Reply
Do you think this will work with silken tofu?
- Monica — April 7, 2020 @ 11:56 am Reply
  It will have a much softer texture, but if that’s all you have it will be okay.
Carla — March 5, 2020 @ 1:57 pm Reply
Do you have a substitute for tofu for those of us that can’t use soy?
- Monica — March 5, 2020 @ 5:11 pm Reply
  Yes, it’s in the post under the variations section where it says cashew ricotta. Enjoy! 🙂
xiaofu — February 25, 2020 @ 1:04 am Reply
Love this！super easy to make and super yummy！LOVE use this with pasta
- Monica — February 25, 2020 @ 8:49 am Reply
  I’m so happy that you liked it! 🙂
Andrea — February 17, 2020 @ 6:25 pm Reply
I don’t like soy milk is it possible to use coconut milk or oat milk instead
- Monica — February 18, 2020 @ 8:31 am Reply
  You can use any type of milk or even water. You are just using it to thin it out a little if needed. Enjoy! 🙂
Megan — February 17, 2020 @ 12:02 pm Reply
I just made this to fill crepes. I made the sweet version and used it to fill the crepes and topped them with strawberries. It was delicious! I was so excited to figure out how to make a vegan ricotta for sweets. Thank you!
- Monica — February 17, 2020 @ 12:08 pm Reply
  You’re welcome, Megan! I’m so happy that it worked well for your crepes! 🙂