Vegan Life | Recipes

Easy Vegan Ricotta Cheese with Tofu

October 16, 2020

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Vegan tofu ricotta in a bowl

Many times, the best recipes are complicated and time-consuming. But not this one. It's simple and comes together in 10 minutes flat! And it has the perfect balance of flavors for your favorite Italian dishes, like cannoli, cannelloni, stuffed shells, and lasagna.

I tested lots of different ingredients for this recipe, including cashews, almonds, and sunflower seeds. Ultimately, tofu was the best at recreating the mild flavor and light, crumbly texture of ricotta cheese. I kept the flavors light for this recipe, so the ricotta can be used in many different recipes. Depending on how you're using it (whether sweet or savory), you may want to add different flavors to your taste.

If you need an excuse to make this vegan ricotta, try my stuffed shells recipe. It's not only delicious, but it's also quick and easy to make!

Choose a firm or extra-firm tofu for this vegan ricotta recipe; softer or silken tofu won't work. You may wish to press the tofu just a little to release some moisture, but don't press too much or your tofu ricotta will be dry.

Easy Vegan Ricotta Cheese with Tofu

Yield8 servings

Prep Time10 minutes

Cook Timen/a

Total Time10 minutes

Ingredients

  • 14 oz. firm or extra-firm tofu, pressed slightly, chopped into large cubes
  • 1 1/2 tbsp. freshly squeezed lemon juice
  • 2 tsp. maple syrup
  • 1/2 tbsp. salt

Instructions

  1. Press your tofu slightly, to remove some of the liquid, but not all. Then chop it into large chunks (1-2” pieces).

  2. Add tofu, lemon juice, maple syrup, nutritional yeast, and salt to a blender and blend until well combined. Stop blending when you have a chunky texture that resembles ricotta cheese.

  3. Transfer to a bowl and refrigerate until ready to use, or skip refrigeration and use immediately!

Notes & Hints

Choose a firm or extra-firm tofu for this vegan ricotta recipe; softer or silken tofu won't work. You may wish to press the tofu just a little to release some moisture, but don't press too much or your tofu ricotta will be dry.

Nutrition Data

Serving Size: 1/8 of recipe; Calories: 59Fat: 2 g.; Saturated Fat: 0 g.; Cholesterol: 0 mg.; Sodium: 373 mg.; Carbohydrates: 4 g.; Fiber: 1 g.; Sugar: 1 g.; Protein: 6 g.; Vitamin A: 0 mcg. RAE; Vitamin B12: 3 mcg.; Vitamin C: 1 mg.; Vitamin D: 0 mcg.; Calcium: 49 mg.; Iron: 1 mg.; Potassium: 116 mg.; Zinc: 0 mg.

Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.

Vegan tofu ricotta in a bowl with a spoon of nutritional yeast and a spoon of oregano on the side
StephSunshine

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Steph Sunshine

Hi! I'm Steph, and I love to explore vegan food, health, and of course, the world. I'm sharing my best vegan recipes, and things I've learned and loved from my travels and health journeys.