Author: Meet your new favorite dairy-free cheese! This Quick Vegan Tofu Ricotta is creamy, fluffy, and so easy to make and you only need 10 minutes and a few simple ingredients. It's the perfect nut-free, high-protein alternative to traditional ricotta and tastes unbelievably good.
Made with tofu, this versatile vegan ricotta can be used anywhere you'd use the real thing, layered in lasagna, spread on pizza, dolloped over pasta, or stuffed into shells. If you love tofu-based recipes as much as I do, check out my Easy Tofu Recipes & Tofu 101 Guide for even more delicious ways to cook with tofu.
Back to my Quick Vegan Tofu Ricotta, this is an easy-peasy, lemon-squeezy kind of recipe, just the way I like 'em! Tofu constantly amazes me with how versatile it is. If you think it's going to taste weird, don't worry, when my parents tried it, their eyebrows shot up in shock at how perfectly creamy, garlicky, and ricotta-like it was. I now have a few vegan ricotta recipes on the blog, including a cashew ricotta and a macadamia nut ricotta because honestly, vegan cooking is just more fun, you can customize everything to your taste instead of settling for one store-bought option. Serve this quick tofu ricotta anywhere you'd use traditional ricotta: layered into lasagna, dolloped over pasta, spread on pizza, or scooped up with crackers, the possibilities are endless!
How To Make Vegan Tofu Ricotta:
Sauté your onions and garlic until translucent and have begun to brown.
Break the tofu into four pieces. Add to a food processor or blender. Add in the onions and garlic and all of the remaining seasonings. Blend until smooth and creamy. Only stop to scrape the sides as needed.
(click stars to vote)
Quick Vegan Tofu Ricotta
Servings: (about ¼ cup per serving)
PRINT
PIN
COMMENT
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion,, chopped
- 2 cloves garlic,, minced
- 1 block (350g) extra-firm tofu, drained
- ¼ cup lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- ½ teaspoon salt
Instructions
- Heat the oil in a skillet or frying pan over medium-high heat. When hot, add in the onion and garlic and sauté until the onions turn translucent and begin to brown.
- Break the tofu into four pieces and add it to a food processor (recommended) or blender. Add the sauté onions and garlic, along with all of the remaining seasonings. Blend until smooth and creamy stopping to scrape the sides as needed. If your ricotta is too thick, add 1 - 2 tablespoons of water as needed to reach desired consistency.
- Storage: The Quick Vegan Tofu Ricotta can be stored in the fridge for up to 5 days in an airtight container.It can also be frozen for up to 3 months. When freezing, store it in a sealed, freezer-safe container. To use, thaw it in the fridge overnight and stir before serving, as the texture may slightly change.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Enjoyed this recipe? Try these:
Nicole says
I was so shocked!!! It was delicious. I added it to vegan baked ziti recipe. So so so good and easy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love that, Nicole! So happy it was a hit, baked ziti sounds perfect with it! 😍
Megan says
Delicious! Was not expecting such a simple recipe to taste so amazing. Will become a staple in our house!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww love that! So thrilled you enjoyed it Megan 🙂
Melissa says
I have used this in a baked stuffed shells recipe. So good! Thank you for sharing this!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy it's been such a go-to recipe for you Melissa 🙂
Lindsay says
Been using this same recipe in stuffed shells for years. An absolute favorite of my kiddos!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! We love that!
delaney says
This is delicious! I actually have it sitting on the counter right now as I wait for the pasta to boil that I'm using to make a baked ziti. I used about 8 cloves of garlic because we like it very much. I also added a generous pour of the "aglio olio" seasoning from Trader Joe's. I keep going over and sneaking a taste. I am so happy to have found this. No, it doesn't taste just like ricotta, and that's fine with me. It's nice to have something that is similar but has the consistency.
Thank you so much, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Delaney this makes me so happy to read!! Love that you made it your own with extra garlic and that seasoning, sounds amazing 😍 thanks for the sweet review!
June says
Hello Sam really appreciate your enthusiasm first then receipes, 😊 my ricotta came out very tasty except a little thin.How can I thicken it? I have added some more EVO. Appreciatively June Best wishes
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much, June! If it turned out a bit thin, it’s likely the tofu. Some extra-firm brands are softer than others. You can try pressing it first next time, or switch to a drier brand. Hope that helps and so glad you enjoyed the flavor!
June June Morales says
Good 🌄 thanks Sam for your reply I'm going to add to my ricotta. God has blessed you...thanks for doing and fulfilling all we all do right!
June June Morales says
sorry left out "adding more Tofu" I'm sure it will fix it.
Christy says
I have Trader Joe's High Protein Super Firm tofu on hand. Would this be too firm?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Christy, this could work, you may need to add an extra splash of plant-based milk. And the end result may be slightly more textured (slightly less creamy), but overall it should work fine. Enjoy!
Vimy Shah says
I made spinach tofu ricotta lasagne using your tofu ricotta recipe for Christmas dinner turned out amazing so delicious will definitely be making it again soon.
Thank you for sharing this great tofu ricotta recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I’m so happy it worked well for you 🙂
Jenna says
I am generally not a fan of tofu ricotta, but I decided to try it for a baked ziti recipe. It turned out great, and will definitely be making it again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it Jenna!!