Along with vegan parm, this tofu ricotta is one of my fave cheeses. Tofu ricotta is perfect on pizza and in pastas like baked ziti and lasagna! My version is also oil free unlike most store bought vegan cheese, and it’s quick and easy to make!

What You’ll Need

A food processor or blender

I’ve had a Cuisinart 7 cup Food Processor for 5 years now, and it’s served me well! (I couldn’t find the exact one I have to link, but this one is the same one but upgraded/a little bigger.)

Extra Firm Tofu

Extra firm tofu works best for this recipe. Super firm/high protein can also work, but it’s drier so you may need to add some plant milk to thin it out.

Nutritional Yeast

Nutritional yeast is a vegan staple, it adds a cheesy flavor, and some varieties also have added vitamins. I use this brand.

Lemon Juice

Fresh lemon juice is best, but I’ve also used crystallized True lemon, and it works as well. If using True Lemon, mix one lemon packet with 1 Tablespoon of water to make the “juice.”

Spices

For this tofu ricotta, you’ll need dried basil and oregano, garlic and onion powder or granules, and salt and pepper.

Optional: Plant Milk

Depending on the water content of your tofu, you may need a little bit of plain (not vanilla or sweetened) plant milk to thin out the ricotta. (When using extra firm tofu, I don’t need it.)

How to Make Vegan/Dairy Free Tofu Ricotta

Drain tofu and add to a food processor or blender along with the nutritional yeast, lemon juice, and spices. Process until smooth and creamy. Taste and adjust spices as needed. Add a little bit of plant milk if it’s too thick.

Creamy Tofu Ricotta

Penny

Delicious, creamy vegan tofu ricotta cheese!

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Prep Time 5 mins

Total Time 5 mins

Course Condiment

Cuisine Cheese, Gluten free, Italian, Nut free, Oil free, Vegan

Ingredients

  

• 1 14-ounce package extra firm tofu
• 5 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 teaspoon garlic granules or powder
• 1 teaspoon onion granules or powder
• 1/2-3/4 teaspoon salt
• 1/2 teaspoon pepper
• Plant milk optional

Instructions

 

• Drain water from tofu and add to food processor with the rest of the ingredients.
• Blend until creamy.
• If it's too thick, add a little bit of plant milk.

Notes

Adapted from Minimalist Baker