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