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top view close of vegan tofu ricotta in a white bowl with fresh chopped parsley scattered around and on top

Tofu Ricotta (VEGAN)

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  • Author: Gigi & Sersie
  • Total Time: 10 minutes
  • Yield: 6 1x
  • Diet: Vegan


This protein-rich and easy vegan tofu ricotta has 7 key ingredients and goes beautifully in veggie lasagna, and as a dip or spread. This recipe takes 10 minutes to make and is gluten-free, nut-free, and tasty!


Units Scale
  • 14 oz. 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


Add all ingredients into a food processor and process until smooth and creamy. 

Use immediately or store in an airtight container in the refrigerator for up to 3 days. This tofu ricotta works beautifully in veggie lasagna and as a spread or dip. 



  1. Knife
  2. Cutting board
  3. Measuring spoons
  4. Food processor
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Sides
  • Method: Food processor
  • Cuisine: Italian