Name: How to Make Tofu Ricotta (in 5 Minutes!)
Prep time: 5 min
Total time: 5 min
Ingredients: 1 (14 oz.) block extra-firm tofu; 1 ½ tablespoons lemon juice; 1 ½ teaspoons fine sea salt; 1 teaspoon dried oregano ((optional)); 1 teaspoon dried basil ((optional))

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Did I ever tell you that my husband didn’t eat animal products when we started dating? I was working at a from-scratch restaurant at the time, and suddenly I needed to learn how to make things dairy-free, egg-free, and meat-free.

The first thing I learned how to make was this tofu ricotta, so I could make an easy vegan lasagna. (We used soy crumbles for the meat at the time, but now I make a better vegan lasagna for my kids… who also don’t love cheese or meat.)

We’ve been making it for over 20 years now, and it’s still a house favorite!

What I love about this dairy-free ricotta is that you only 3 simple ingredients to get started. It’s high in protein, takes just minutes to whip up, and unlike other vegan cheeses, doesn’t require any cashews for creaminess.

Ingredients for Tofu Ricotta

Firm Tofu. I buy extra-firm tofu for this, so it still has a thick texture. Shop for the tofu in the refrigerated section, rather than the shelf-stable boxes. I think the chilled ones taste better!
Lemon Juice. This adds a tart flavor, similar to tangy cheese. Fresh always tastes better than bottled juice, FYI.
Pantry Spices. Salt is essential, and when I’m making this for an Italian-flavored dish, like lasagna or stuffed shells, I usually add dried oregano and basil, too.

Note: When I first started making this, I’d add two big handfuls of fresh baby spinach to it. This does turn the mixture green, so I stopped adding it after we had children to feed. (Because they are more discerning about the appearance.) But, this is an option if you don’t mind a slightly green ricotta filling. Fresh basil would be delicious, too.

tofu ricotta ingredients on marble surface

How to Make Vegan Ricotta

Step 1:

Start by draining one 14-ounce package of extra-firm tofu. Unlike making baked tofu, there’s no need to press it since a little extra moisture won’t hurt anything.

Use your hands to crumble the tofu into a large food processor (I use a 12-cup model). Add in 1.5 tablespoons of lemon juice, 1.5 teaspoons of salt, and any other dried seasonings you like. (I usually add a teaspoon each of dried basil and oregano.)

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Step 2:

Secure the lid and process for 30 to 60 seconds, until the tofu looks smooth, like ricotta cheese. Taste it, and adjust any flavoring as needed. Keep the flavor relatively mild, so it doesn’t overwhelm the recipe you plan on using it in.

If you don’t have a food processor, you can also use a blender and blend briefly until smooth. You may need to scrape down the sides of the machine to make sure everything is mixed evenly.

Note: Don’t add too much lemon juice or fresh garlic if you’re making stuffed shells. I found those two flavorings overwhelming during my recipe testing trials. I do enjoy adding fresh basil to this ricotta when making vegan lasagna, but it wasn’t as wonderful in stuffed shells, for some reason.

How to Store Vegan Ricotta Cheese

Store leftovers in an airtight container in the fridge for up to 5 days. If you won’t use it all by then, you can also freeze it!

Frozen tofu ricotta will keep well in the freezer for up to 3 months. To use it again, simply thaw in the fridge overnight.

Flavor Variations

Depending on how you plan to use this tofu ricotta, here are a few additions to boost the flavor.

Miso. White miso tastes like concentrated Parmesan cheese, so adding a small amount to this recipe can help with more of a “cheesy” flavor. Start with 1 tablespoon and see how you like it, but you can add up to 2 tablespoons for a richer flavor.
Nutritional Yeast. This is often used in vegan cheese recipes to add more of a cheesy flavor. Try adding 2 to 3 tablespoons for extra oomph!
Garlic or Onion powder. Fresh onion or raw garlic can become overwhelming in flavor, but adding a 1/2 teaspoon of garlic powder or onion powder to this tofu ricotta will add extra depth of flavor, without a lot of extra effort.
Fresh herbs. Add a big handful of fresh basil to this recipe for more of a “pesto” flavor. You can add a little extra lemon juice and a pinch of garlic powder in this case, too. (Perfect for lasagna!)
Spinach. I sometimes add 1 to 2 big handfuls of fresh baby spinach to this recipe, especially when making lasagna. It’s a great way to sneak in some greens, without any noticeable texture or flavor.
Sun-Dried Tomatoes. Add up to a 1/4 cup of chopped sun-dried tomatoes when blending for extra flavor.

How to Make Tofu Ricotta (in 5 Minutes!)

5 from 5 votes

This Tofu Ricotta recipe has become a staple in my house, because I have children who don't love cheese, but they do love lasagna. This dairy-free alternative takes less than 5 minutes to whip up, adds plant-based protein, and goes unnoticed if you're serving people who usually eat regular ricotta. I can't wait for you to try it!

prep5 mins cook0 mins total5 mins

Servings:4

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Ingredients

1 (14 oz.) block extra-firm tofu
1 ½ tablespoons lemon juice
1 ½ teaspoons fine sea salt
1 teaspoon dried oregano (optional)
1 teaspoon dried basil (optional)

Instructions

Drain the tofu, then use your hands to crumble it into the food processor. Add in the lemon juice, salt, and any dried spices you like.
Process until very smooth, about 60 seconds. Taste the ricotta, and adjust any flavorings as needed. You can use this in your favorite recipe right away, or store it in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for 1/4 of this recipe (about 6 tablespoons). This information is automatically calculated, and is just an estimate not a guarantee.

Variation: For stuffed shells, add 2 tablespoons of white miso for a “Parmesan” cheese flavor. In that case, you may want to reduce the salt by a 1/2 teaspoon, since miso is so salty. Feel free to adapt this recipe as you like!

Nutrition

Author: Megan Gilmore

Course: Side Dish

Cuisine: Italian

Keyword: tofu ricotta, vegan ricotta

More Recipes to Try

If you try this Vegan Ricotta recipe, please leave a comment and star rating below letting me know how you like it.