This vegan ricotta is made from tofu, olive oil and lemon in about 5 minutes, and it comes out creamy, nut-free and surprisingly high in protein. It's the easy peasy dairy-free staple that's perfect for lasagna or pasta bakes!
Have a look at my vegan parmesan and cashew cream next!
There's always a block of tofu in my fridge, which means that I can basically have homemade ricotta in just 5 minutes at all times.
This is my take on classic tofu ricotta. Everything goes into the food processor in one go; the machine does the work, and you end up with a bowl of soft, lemony ricotta to use in all your favorite pasta dishes, lasagna and more.
What I do differently is use a little more olive oil than most and let the processor keep running until the mixture turns silky.
Lots of tofu ricottas stop at crumbly, but processing it for a while longer makes it taste properly creamy rather than just like tofu.
Why you'll love this vegan ricotta
- You don't need to soak any nuts; all you need is a plain block of tofu.
- It's ready in just 5 minutes using a food processor.
- It's super versatile, and you can adapt the recipe to use in sweet or savory recipes.
What you'll need
- Firm tofu - drain it and pat it dry, but don't press it because a little moisture helps it whip up smooth.
- Olive oil - this is what makes the ricotta rich and creamy; use a mild one that won't overpower everything.
- Lemon juice and zest - the juice brings the gentle tang of fresh ricotta and the zest adds some extra brightness.
- Nutritional yeast - for a savoury, cheesy depth without making it taste like cheddar.
- Garlic powder - just enough for a hint of flavor.
Pro tip
Keep the food processor running for a full minute or two, even after you think it's done. The mixture goes grainy first, then the olive oil emulsifies into the tofu, and it suddenly turns silky.
How to make vegan ricotta
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
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Drain the tofu, pat it dry and break it into rough chunks straight into the bowl of your food processor.
Add the olive oil, lemon juice and lemon zest, followed by the nutritional yeast, garlic powder and salt.
Process until completely smooth, stopping once or twice to scrape down the sides. It will look grainy at first, so keep going until it turns creamy.
Taste and add a pinch more salt or a squeeze more lemon if you like.
Substitutions and variations
- Pulse in a handful of fresh basil or parsley right at the end for a herby ricotta.
- Swap the garlic powder for one small clove. It's best to use the ricotta immediately if using fresh garlic, as it gets stronger as it sits.
- For an oil-free ricotta, replace the olive oil with the same amount of unsweetened plant milk. The result will be lighter but a little less creamy.
Helpful tips
- For lasagna, stop processing a little earlier so it keeps some soft curds between the layers.
- It might be tempting to use silken tofu to make ricotta, but don't. That will give you a pourable sauce like my silken tofu pasta sauce, not a spoonable ricotta.
- If you don't have a food processor, you can also make this in a high-power blender, too.
What to serve with vegan ricotta
- Layered into a vegan baked ziti
- Spread through a ratatouille lasagna
- Dolloped on vegan lasagna soup
- Swirled into white bean pasta sauce
Leftovers and storage
- The ricotta will keep well in an airtight container in the fridge for up to 4 days.
- It firms up as it chills, so give it a good stir or a quick whizz with a splash of water to loosen it.
- Freeze it for up to 2 months, then thaw overnight in the fridge and re-whip.
More recipes you'll love
If you've tried this vegan ricotta recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Vegan Ricotta Cheese (Tofu Ricotta)
Ingredients
- 14 oz (400 g) tofu
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Drain the tofu and pat it dry. Break it into chunks and add it to the bowl of a food processor.14 oz tofu
- Add the olive oil, lemon juice, lemon zest, nutritional yeast, garlic powder and salt.3 tablespoons olive oil3 tablespoons lemon juice1 teaspoon lemon zest2 tablespoons nutritional yeast½ teaspoon garlic powder½ teaspoon salt
- Process for 2 to 3 minutes until completely smooth and creamy, stopping to scrape down the sides once or twice.
- Taste and adjust the salt or lemon. Use straight away, or chill for 30 minutes before serving.
Notes
- To use in sweet recipes, add just ¼ teaspoon salt and skip nutritional yeast and garlic.
- If you want a curdier ricotta, stop processing a little earlier.
- Don't press the tofu; you need it to be a bit watery for silky ricotta.
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