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.
I've used this recipe numerous times to make stuffed shells or vegan zucchini lasagna for friends and family that 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!
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❤️ 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 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.
🥄 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.
- Add, salt, garlic, nutritional yeast, olive oil, and basil. (Omit the garlic and basil if you are using it 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.
👩🏻🍳 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.
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Tofu ricotta recipe
Vegan Ricotta Cheese
Equipment
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
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.
- 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.
Video
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.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
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. 💚🙌🌱🤩
I'm so happy that you liked the recipe! 🙂
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!!!
You're welcome, Linda! I'm so happy that you like it! 🙂
Easy and delicious
So happy that you like the recipe!
Excellent
Glad that you liked it, Judy! 🙂
Make this all the time! Especially for people who aren't use to vegan food. Always a hit 😊
I'm so happy to hear this, Willow! 🙂
Thank you Monica
You're welcome! 🙂
Delicious thank you so much- I added kale and a very generous amount of lemon and used it in a vege lasagne tonight - sensational!
I'm so happy that you liked the recipe, Sarah! 🙂
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!
It works great for so many things! I'm so happy that you liked the recipe! 🙂
This is hands down my favorite vegan ricotta. My question is does it freeze well? Or how long will it keep in the frig?
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.
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!
I'm so happy that you liked it, Jen! 🙂
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 👍🏻
Aww, I'm so happy that your son was able to eat it! Sending you guys healing thoughts! 🙂
Best ever “healthy” ricotta. Thanks for making it easy for hopefully more and more people to try vegan!
I'm so happy that you liked the ricotta, Barbara. It works great in so many recipes! Enjoy! 🙂
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🤗
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!
Hi, can I use a blender instead of a food processor? Excited to try this recipe!
Hi Kenya, yes you can use a blender, but you will have to stop and scrape the edges a few times. Enjoy! 🙂
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!!
I'm so happy that you liked the recipe, Melanie! 🙂
Hello Monicaca! First of all, thank you for your recipes. One question, can I use homemade tofu?
You're welcome, Danielle. Yes, you should be able to use homemade tofu. Enjoy! 🙂
Thank you Monica! Fir sure I will make it! 😍
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!
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! 🙂
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.
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. 🙂
Made this spur of the moment today!! Needed real comfort food and oh boy does this deliver!!!
I'm so happy that you liked it, Jill! 🙂
Okay. Using this recipe from now on. Added black pepper, black salt, Italian seasoning, flax milk, cashew yogurt, and holy smokes this is yummy!!!
I'm so happy that you liked it Miriam! 🙂
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.
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! 🙂
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.
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.)
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. 🙂
How long does this keep?
It will keep for about 3-5 days in the fridge. You can freeze it, but it will change the texture slightly. Enjoy! 🙂
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!
Is something I can use instead of nutritional yeast. I can not use do to reaction to it.
Thank you,
CharlieAnn
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! 🙂
Thanks,
Its good, yet it doesnt taste Ricotta.
Almondmilk and almonds gives very simular Ricotta flavour .
Its like that Extra flavour is missing .
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 ☺️
I'm so happy that you liked it, Shannon! I love this stuff too! 🙂
Do you think this will work with silken tofu?
It will have a much softer texture, but if that's all you have it will be okay.
Do you have a substitute for tofu for those of us that can't use soy?
Yes, it's in the post under the variations section where it says cashew ricotta. Enjoy! 🙂
Love this！super easy to make and super yummy！LOVE use this with pasta
I'm so happy that you liked it! 🙂
I don’t like soy milk is it possible to use coconut milk or oat milk instead
You can use any type of milk or even water. You are just using it to thin it out a little if needed. Enjoy! 🙂
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!
You're welcome, Megan! I'm so happy that it worked well for your crepes! 🙂