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.
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Quick Vegan Tofu Ricotta
Servings: (about ¼ cup per serving)
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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.
Notes
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:
Cindy says
I rarely use miso and end up throwing it away. The containers are all too large. Is there a acceptable substitute?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cindy, you will be happy to learn that miso stays fresh once opened in the fridge for as long as a year, some brands are even completely shelf stable. So there is no need to toss the miso away, just store it covered in the back of the fridge and use as needed. There is really no other flavor that compares to it for adding that umami taste to vegan cheeses. You can omit it if needed in this recipe, but it won't have quite the same flavor. You can also try many of my other recipes that use miso paste. (I use it a lot in cooking because it has such a great flavor). I hope that helps!
Kate Bennett says
Hi there this looks amazing! Wondering what the details are for how long this keeps in the fridge, and if/how you can freeze it (if taste/texture changes + if any reheating techniques are recommended to retain best taste/texture)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kate! Yes, it 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.
Sharon H says
I made this and used it for a lasagna and stuff shells I made for a gathering that I was asked to make vegan options. Oh my goodness it was delicious even non vegans thought it was ricotta cheese. This is my new go to for ricotta.
Jess @ It Doesn't Taste Like Chicken says
Fantastic! Thanks so much for your review, Sharon!
Theresa says
I used this in a veggie lasagna. I really liked the flavor & how it performed. I subbed firm tofu for the extra firm b/c it was what I had. I don’t buy miso, so I used tahini instead. Added some nutmeg & 1 egg. I’ll be using this as my non-dairy ricotta from now on.
Jess @ It Doesn't Taste Like Chicken says
Great! Thanks for sharing!
Kiersten says
I think this just may very well be my go-to ricotta recipe going forward. I have used cashews for ricotta and it was ok, but this is much better, IMHO. I added some chopped, wilted spinach and more diced, cooked onion to the blended ricotta and we used it in home made ravioli. YUM! Thanks for a great recipe!
Jess @ It Doesn't Taste Like Chicken says
Yay, we're so happy to hear it!
Margo says
This was delicious. Used it as a dairy free ricotta in a baked pasta dish. Made it the day before. Right before assembling the baked pasta. I added one egg, a little bit of egg whites, italian seasoning, and a pinch of nutmeg into this ricotta recipe. I spread this in dallops and layers between my pasta and sauce. It came out amazing and even my teen had more than one serving.
Kim Lancaster says
I love this one for lasagna
Stephen Applegate says
FANTASTIC RECIPE DELICIOUS FOR VEGANS
Jess @ IDTLC Support says
We're so happy you liked it!
Christopher G says
How much onion by weight or cups do you suggest?
Susan says
I can't wait to try this! I have converted a lot of our old faves to vegetarian, and it's time to take it all the way vegan. Meat is easy to give up, cheese not so much.
Jess @ IDTLC Support says
Enjoy, Susan!
Mary says
can you suggest a substitute for miso? l don't tolerate aspergillis so l cannot use miso in this recipe. ls the miso essential or can l replace it with something else?
Jess @ It Doesn't Taste Like Chicken says
You can omit the miso, but the miso is what adds an aged umami taste so the ricotta flavour will be a little lacking. You could try a splash of coconut aminos as an option.
Helen says
I put this on a pizza with olives and tomatoes, it tastes really cheesy!
RJ says
First time making vegan lasagna and used this tofu ricotta…wow! Texture and flavor were amazing. It will definitely be a meal prep staple. Thank you,Sara!
Jess @ IDTLC Support says
We're glad to hear it!
sara says
For how long does it last in the fridge? Thanks Sam!
Laurie says
Can you freeze this?
Laurie says
Sam, would this ricotta freeze well? I love you recipes!!
Eboney F says
This ricotta recipe went well in my lasagna
Jen says
Thank you for this recipe! It made my eggplant rollatini actually healthy, and I can't wait to try it in other recipes.
sofia says
hello!!! want to make this recipe tonight, but i’m just wondering what i can use instead of miso paste? thanks !!
M says
I wondered that too. Also if it can be frozen. I hope Sam answers us.
Aida says
Why not a soft tofu it it goes in the blender anyway?
Sam Turnbull says
Provides a different texture. Soft tofu would make more of a pudding texture which would not be similar to ricotta.
dawn says
i have all ingredients on hand except extra firm tofu. would firm tofu work?
Tofu Friend says
Yes, it will! Just press it between tea towels under a heavy pan for 15 minutes, then use in the recipe!