Why You’ll Love This Recipe
I love this Vegan Ricotta because it gives me a quick plant-based alternative to traditional ricotta without requiring complicated ingredients or lengthy preparation. Firm tofu creates a light, slightly crumbly texture that works especially well in baked pasta dishes.
Fresh lemon juice adds the mild tang I want, while nutritional yeast provides extra savory depth. Garlic and herbs can make the ricotta even more flavorful when I’m using it in savory recipes.
I also like how versatile this recipe is. I can keep it relatively neutral for lasagna and stuffed pasta or add basil, parsley, garlic, and other seasonings when I want to serve it as a spread or dip.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 14 ounces firm or extra-firm tofu, drained
- 3 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1–2 tablespoons unsweetened plant-based milk, as needed
- 2 tablespoons chopped fresh basil, optional
- 1 tablespoon chopped fresh parsley, optional
Directions
I start by draining the tofu thoroughly. I gently press out excess moisture with a clean kitchen towel or paper towels, but I don’t need to press it for a long time.
I break the tofu into chunks and place it in my food processor. I add the nutritional yeast, lemon juice, olive oil, salt, black pepper, and garlic when I’m using it.
I pulse the ingredients several times until the tofu breaks down into small pieces. I scrape down the sides of the food processor as necessary.
For a traditional ricotta-like texture, I stop processing while the mixture is still slightly grainy and crumbly. I avoid blending it completely smooth because I like retaining some texture.
If I want creamier Vegan Ricotta, I add unsweetened plant-based milk 1 tablespoon at a time and process the mixture a little longer.
I taste the ricotta and adjust the lemon juice, nutritional yeast, salt, and pepper as needed.
When I’m making an herbed version, I fold in chopped basil and parsley after processing. I prefer adding the herbs at the end so they remain visible and fresh.
I can use the Vegan Ricotta immediately, but I often refrigerate it for about 30 minutes before serving. I find that a short rest allows the flavors to come together.
Servings and Timing
This recipe makes approximately 2 cups of Vegan Ricotta, or about 6–8 servings depending on how I use it.
Preparation time: 10 minutes
Blending time: 2–3 minutes
Optional chilling time: 30 minutes
Total active time: about 10–15 minutes
Variations
For almond Vegan Ricotta, I use soaked blanched almonds instead of tofu and blend them with lemon juice, nutritional yeast, salt, and enough water to create a creamy consistency.
For cashew ricotta, I use soaked raw cashews and blend them until creamy. I find this variation richer and slightly denser than the tofu version.
For an Italian herb variation, I add fresh basil, parsley, oregano, and a small amount of garlic. I especially like this version in lasagna, stuffed shells, and savory Crostini.
For spinach ricotta, I mix finely chopped cooked spinach into the finished mixture. I squeeze as much moisture as possible from the spinach before adding it.
For a spicy version, I add red pepper flakes, freshly ground black pepper, or a small pinch of cayenne.
Storage/Reheating
I store Vegan Ricotta in an airtight container in the refrigerator for up to 4–5 days. I keep it well covered so it doesn’t absorb other flavors from the refrigerator.
If a little liquid separates during storage, I simply stir the ricotta before using it. I can also add a small amount of nutritional yeast if I want to thicken it.
I usually don’t reheat Vegan Ricotta on its own. I serve it chilled or at room temperature when I use it as a spread, dip, or Crostini topping.
When I use it in lasagna, stuffed shells, baked pasta, or another cooked dish, I let it heat naturally as part of the recipe.
FAQs
What is Vegan Ricotta made from?
I make this version primarily with tofu, nutritional yeast, lemon juice, olive oil, and seasonings. I find firm or extra-firm tofu gives me a texture that closely resembles the slightly grainy consistency of traditional ricotta.
Does Vegan Ricotta taste like tofu?
I find that lemon juice, nutritional yeast, salt, garlic, and herbs significantly change the tofu’s mild flavor. Because tofu is relatively neutral, it easily takes on the savory and tangy flavors I add.
Can I make Vegan Ricotta without tofu?
Yes. I can make Vegan Ricotta with soaked cashews, almonds, or a combination of nuts and plant-based ingredients. I find nut-based versions richer, while tofu makes a lighter ricotta.
Can I use Vegan Ricotta in lasagna?
Yes. I use this Vegan Ricotta much like traditional ricotta in lasagna. I spread it between layers of pasta and sauce, and I can also use it in stuffed shells, manicotti, or other baked pasta dishes.
Can I make Vegan Ricotta ahead of time?
Yes. I can prepare it several days ahead and keep it in an airtight container in the refrigerator. I often find that the flavor improves after resting because the lemon, nutritional yeast, and seasonings have more time to blend with the tofu.
Conclusion
Vegan Ricotta gives me a quick and versatile dairy-free alternative that I can prepare in just a few minutes. Tofu creates the slightly crumbly base I want, while nutritional yeast, lemon juice, olive oil, and seasonings provide savory and tangy flavor.
PrintVegan Ricotta Recipe
This Vegan Ricotta is creamy, slightly tangy, and easy to make with tofu, nutritional yeast, lemon juice, and simple seasonings. Its versatile texture makes it perfect for lasagna, stuffed shells, pasta, Crostini, sandwiches, and savory spreads.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: About 2 cups (6–8 servings)
- Category: Condiment
- Method: Food Processor
- Cuisine: Italian-Inspired
- Diet: Vegan
Ingredients
- 14 ounces firm or extra-firm tofu, drained
- 3 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1–2 tablespoons unsweetened plant-based milk, as needed
- 2 tablespoons chopped fresh basil, optional
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Drain the tofu thoroughly and gently press out excess moisture with a clean kitchen towel or paper towels.
- Break the tofu into chunks and place it in a food processor.
- Add the nutritional yeast, lemon juice, olive oil, salt, black pepper, and optional garlic.
- Pulse several times until the tofu breaks down into small pieces, scraping down the sides of the food processor as needed.
- For a traditional ricotta-like texture, stop processing while the mixture remains slightly grainy and crumbly.
- For creamier Vegan Ricotta, add unsweetened plant-based milk 1 tablespoon at a time and process a little longer until the desired consistency is reached.
- Taste and adjust the lemon juice, nutritional yeast, salt, and black pepper as desired.
- For an herbed version, fold the chopped basil and parsley into the finished ricotta.
- Use immediately or refrigerate for about 30 minutes before serving to allow the flavors to blend.
Notes
- Firm or extra-firm tofu provides the best slightly grainy, ricotta-like texture.
- Avoid over-processing if you prefer a traditional crumbly ricotta consistency.
- For almond Vegan Ricotta, use soaked blanched almonds blended with lemon juice, nutritional yeast, salt, and enough water to reach the desired consistency.
- For cashew ricotta, use soaked raw cashews for a richer and denser variation.
- For an Italian herb variation, add fresh basil, parsley, oregano, and garlic.
- For spinach ricotta, fold in finely chopped cooked spinach after squeezing out as much excess moisture as possible.
- For a spicy version, add red pepper flakes, extra black pepper, or a small pinch of cayenne.
- Store Vegan Ricotta in an airtight container in the refrigerator for up to 4–5 days.
- If liquid separates during storage, stir the ricotta before using. Additional nutritional yeast can be added to thicken it if needed.
- Serve chilled or at room temperature as a spread, dip, or Crostini topping.
- Use in lasagna, stuffed shells, manicotti, baked pasta, sandwiches, or other recipes in place of traditional ricotta.
Nutrition
- Serving Size: 1/4 cup
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 0 mg
