Easy Vegan Tofu Ricotta Cheese

Ricotta cheese is a must-have for so many Italian recipes, from cannelloni to cannoli, and this tofu ricotta has become my go-to for enjoying all those recipes—vegan!

I tested lots of different base ingredients for this recipe, including cashews, almonds, and sunflower seeds. Ultimately, tofu was the best at recreating the mild flavor and light, slightly crumbly texture of traditional ricotta cheese. That also makes this recipe completely nut-free and perfect if you have any nut allergies in your household.

I added some light flavors to this tofu ricotta, so it's ready to be used in many different recipes. Depending on how you're using it, you may want to add different flavors to your own taste preferences. For example, you could add fresh basil (or other fresh herbs), chopped and wilted baby spinach, garlic powder, or onion powder.

This recipe does skew to the savory side, though, so to use it in sweet recipes I recommend cutting the lemon juice and salt in half. With that adjustment, it tastes delicious blended with powdered sugar and cinnamon.

Ingredient Notes and Substitutions

Tofu: The base of this vegan ricotta, provides a light and creamy texture. Be sure to use firm or extra-firm tofu; silken tofu is too soft. You can find tofu in the refrigerated vegan meat section or produce section of most grocery stores. You should press the block of tofu just a little to release the excess water, but don't press too much or your tofu ricotta will be dry. I usually press the tofu gently with my hands; no tofu press needed!

Lemon juice: I recommend fresh-squeezed juice for the best flavor. Ricotta cheese has a slight tang on its own, but I've included some extra lemon juice here as it adds flavor that works well in most savory dishes. If you're using this ricotta for a sweet dish, you may wish to only use 2 teaspoons of lemon juice.

Maple syrup: Adds a mild sweetness that is present in traditional ricotta cheese. You could substitute agave if you prefer.

Nutritional yeast: Gives a subtle cheesy flavor to the tofu ricotta.

Salt: Helps bring out the other flavors, including any seasonings you may add. For sweet dishes, you can reduce the salt to 3/4 teaspoon or omit.

How to Use Tofu Ricotta

This tofu ricotta recipe was originally developed for my pasta dishes, so it's absolutely delicious in any of them. Here are some of my favorite pasta recipes using tofu ricotta:

• Vegan lasagna
• Vegan baked ziti
• Vegan cannelloni
• Stuffed shells with spinach tofu ricotta
• It would also work great mixed into the filling of my butternut squash ravioli recipe

But this vegan ricotta isn't just good for pasta! It's delicious on pizza, French toast, as a topping on bowls, or as a dip (try it with crackers, apples, or veggies).

I also love spreading ricotta on toast! For savory toast, I like drizzling on some extra virgin olive oil, black pepper, and basil. For a sweeter option, I add some maple syrup and fruits like blueberries or sliced apples.

For sweet desserts like cannoli, I cut the lemon juice to 2 teaspoons and the salt to 3/4 teaspoon, then add in my other ingredients. Check out my cannoli recipe for exactly how I make the sweet cannoli filling.

Frequently Asked Questions

Can I make this vegan ricotta in a food processor? Yes, absolutely! Since tofu is soft and you want to retain a bit of curd-like texture, a food processor will work just as well as a blender for this recipe.

How should I store leftovers? Keep your leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can add the ricotta to a freezer-safe bag or container and freeze for up to two months. Defrost overnight in the refrigerator, and stir to reincorporate any separated liquid.

How does this recipe compare with store-bought vegan ricotta? I've only tried Kite Hill ricotta, which is almond based. In my opinion, it's equally as delicious as this tofu ricotta, and obviously it's a little more convenient. But it is quite pricey compared to making your own from tofu, and since this recipe only needs 10 minutes, I'd say the time spent is well worth it for the cost savings. Especially if you're making a recipe that requires a lot of ricotta!

More Vegan Cheese Recipes

• Vegan parmesan cheese
• Vegan mozzarella cheese
• Vegan Gruyère cheese
• Vegan liquid mozzarella for pizza
• Vegan queso dip
• Vegan feta cheese

This recipe was originally published October 16, 2020, and has been republished with new photos and writing for clarity.