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

A glass jar full of tofu ricotta being scooped out with a spoon.

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

I’ve been making vegan ricotta out of tofu since I went vegan over 25 years ago.  I’ve tried other recipes over the years using cashews, but I find cashews too sweet, and I 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 and brings your pasta to the next level.
  • Dairy-free, gluten-free, and nut-free.
  • High in protein.
  • Versatile and suitable for use in many different recipes.
  • Great as a dip or for spreading on crackers or toast.

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. I don’t recommend using silken tofu because I find it too soft.
  • Nutritional Yeast – for a cheesy flavor.  This is a cheesy-tasting yellow powder that is sold at most large grocery stores and natural food stores.  You can also easily order it from Amazon if it’s not available 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.  Use a fresh garlic clove or 1/2 tsp garlic powder or onion powder.
  • Salt – for flavor. Feel free to reduce the amount for a low-sodium option. You can also swap the salt for white miso, if desired, for more umami flavor.
  • Black Pepper– for flavor. You can also use some red pepper flakes for a bit of spice.
  • Basil – or any other fresh herbs of choice, such as 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 may need up to 1/4 cup of liquid to reach the right texture.
  • Note: For a little tang in your ricotta, add a splash of lemon juice or apple cider vinegar. You can also add a little lemon zest, if desired.

Helpful tools

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

How to make tofu ricotta

Step 1 – Drain and press a container of extra-firm tofu to remove as much liquid as possible.

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

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

Vegan ricotta cheese made with tofu blended in a food processor.

Step 4 – Blend well in a food processor for 2 minutes.  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 tofu brands vary greatly in firmness and water content.  You may not need any additional soy milk if your tofu is already soft.
  • You may add 1 to 2 tablespoons of sugar to the ricotta if you are using it to fill blintzes or cannoli, and omit the garlic and herbs.
  • If using this ricotta for stuffed shells or manicotti, double the recipe 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!
Vegan tofu ricotta in a food processor with spinach added to it.

How to make tofu spinach ricotta

If you want to use the ricotta for lasagna, manicotti, or stuffed shells, spinach is a delicious addition to the dairy-free 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, place it in a colander, and press out the excess water. Then, add it to the ricotta.  Stir the spinach in with a spoon if you prefer it to remain in larger pieces, or add it to the food processor and blend it if you want it to be more discreet in the ricotta.

A tray of vegan spinach and ricotta stuffed shells before the sauce has been put on.

Adding other veggies

Add any other veggies that you like to the ricotta.  Steam them until they are tender, chop them into bite-sized 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, such as cakes, crepes, blintzes, and cannolis.  For sweets, omit the garlic and herbs.  Also, use a light olive oil or substitute another neutral-flavored oil.  Extra virgin olive oil will taste too strong 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 slightly.

Storage

Store your vegan ricotta in the fridge in an airtight container for up to 5 days. You can freeze the ricotta, but since it is made with tofu, the texture changes a little after freezing.

A glass jar filled with vegan ricotta made from tofu with tomatoes behind it.

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

Tofu ricotta recipe

Vegan ricotta with spinach in jumbo stuffed pasta shells.
Diet
Gluten Free Icon
High Protein Icon
Nut Free Icon
Vegan Icon
5 from 24 rating

Tofu Ricotta

Yield: 4
Prep: 5 minutes
Blend Time: 2 minutes
Total: 7 minutes
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 tablespoon light olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground if possible
  • 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

Instructions
 

  • Drain and press a container of extra-firm tofu to remove as much liquid as possible.
  • Crumble the tofu into a large food processor.
  • Add 2 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp salt, 1/4 tsp black pepper, 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 in a food processor for 2 minutes.  Add a splash of soy milk, if needed, to thin the ricotta to a smooth, spreadable texture.
  • Use as you would ricotta in your favorite recipes, such as 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 to keep it in bigger pieces, or add it to the food processor and blend it in if you want it more hidden in the ricotta.

Notes

  • Different tofu brands vary greatly in firmness and water content.  You may not need any additional soymilk if your tofu is softer.
  • You may add 1-2 tablespoons 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 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
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