This protein-rich vegan Tofu Ricotta pairs beautifully with our veggie lasagna, and can also serve as a dip or spread. This easy recipe takes only 10 minutes to make and is dairy-free, gluten-free, nut-free, oil-free, and tasty!
Why You'll Love This Recipe
- Protein-rich: Made with firm tofu, this vegan ricotta packs about 8 g of protein in a 76 kcal serving, plus it’s gluten‑free, dairy-free, nut‑free, and oil-free.
- Lightning-fast & low‑fuss: Just 7 ingredients and a food processor. No soaking or boiling, just clean, healthy cheese. You can make this easy tofu ricotta in under 10 minutes.
- Zero compromise on taste: Savory elements like miso, nutritional yeast, garlic, lemon, and Italian seasoning give it a tangy, cheesy flavor profile that even dairy lovers will appreciate. Plus, miso adds umami depth. You may also like our Vegan Cheese Sauce.
- Daniel Fast approved!
What You Need to Make This Vegan Tofu Ricotta
- Firm or extra firm tofu, drained (not silken): With a mild and neutral flavor, tofu provides the perfect base to absorb other flavors. It's an excellent source of healthy plant-based protein and is also low in calories and saturated fat.
- Miso paste (white or yellow): Brings deep umami, slight saltiness, and complexity to the vegan ricotta.
- Nutritional yeast: Provides a cheesy, nutty, and savory flavor that blends smoothly into the mixture. It typically offers additional B vitamins when fortified.
A full ingredient list with exact amounts can be found in the recipe card below.
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How to Prepare This Easy Tofu Ricotta
Step 1
After draining the tofu and mincing the garlic cloves, add all the ingredients to a food processor and process.
Step 2
Midway through, you may need to scrape down the sides with a spatula. If you prefer a thinner consistency, add another tablespoon of water.
Step 3
Finish processing until smooth and creamy. Enjoy!
This tofu ricotta works beautifully in the Veggie Lasagna and as a spread or dip. Add a dollop to our Vegan Pasta Puttanesca or Vegan Mushroom Pasta.
Recipe FAQs
Use immediately or store leftovers in an airtight container in the refrigerator for up to 3 days.
This vegan ricotta recipe uses tofu, nutritional yeast, garlic, lemon juice, miso paste, and seasonings. Other recipes may use cashews or almonds for soy-free versions, but these will have a higher fat content and lower protein content than this version.
Yes, soy is good for you. Soy is a rich source of protein. Eating soy has been associated with lower rates of breast cancer and appears to help reduce the number and intensity of hot flashes for women going through menopause.
Yes, absolutely! This recipe uses a food processor to make it smooth. You can also make this in a blender.
This recipe specifically does not use soft or silken tofu. Silken tofu is ideal for sauces like our low-fat vegan mayo, vegan ranch dressing, and cilantro lime ranch dressing, as well as desserts like our tofu chocolate mousse. Silken tofu is also traditionally used in miso soup, but is also used in our chilled cucumber gazpacho soup.
If you want cheesy, creamy, protein-packed deliciousness with less waste, more health, and total plant‑based pride, this vegan tofu ricotta is a no-brainer. It’s fast, flexible, oh-so-flavorful, and no one’s going to miss the dairy.
Other Vegan Cheese Recipes to Check Out
If you tried this Vegan Tofu Ricotta or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Vegan Tofu Ricotta
Equipment
Ingredients
- 14 oz. firm or extra firm tofu drained (not silken tofu)
- 2 cloves garlic minced
- 3 Tbsp fresh lemon juice
- 3 Tbsp water
- 2 Tbsp nutritional yeast
- 1 Tbsp miso paste white or yellow
- 1 tsp onion powder
- 1 tsp Italian seasoning dried
Instructions
- After draining the tofu and mincing the garlic cloves, add all the ingredients to a food processor and process.
- Midway through, you may need to scrape down the sides with a spatula. If you prefer a thinner consistency, add another tablespoon of water.
- Finish processing until smooth and creamy. Enjoy!
Notes
- This tofu ricotta works beautifully in our Veggie Lasagna and as a spread or dip. Add a dollop to our Vegan Pasta Puttanesca or Vegan Mushroom Pasta.
- Use immediately or store leftovers in an airtight container in the refrigerator for up to 3 days.
Gigi & Sersie
A tasty and healthy ricotta cheese option. I love adding to my vegan lasagna.