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Have you ever made your own vegan cheese before? If not, you’ll be so surprised about how easy it is! This flavor-packed vegan tofu ricotta cheese recipe requires just 7 simple ingredients and a few minutes to make.
Vegan ricotta has so many applications and this can be used in place of ricotta cheese in almost any recipe. You can add it to pasta, pizza, a sandwich or even some desserts. We also have a baked ziti recipe that truly shines with this recipe.
This vegan ricotta recipe uses tofu as a base and with the addition of a few other simple ingredients, you have a plant-based cheese that tastes just like the “real” thing.
The best part is, it’s super simple to make and can be ready in just a few minutes. All you need is a food processor! If you don’t have one, you can even take the old fashioned route and use a fork to mash the tofu and just mix in the rest of the ingredients.
We promise after this, you’ll be a vegan cheese making pro! If you’re looking for more vegan cheese recipes to try out, we also have a baked almond cheese ball and a vegan mozzarella recipe, both of which are to die for!
What will you be making to add this ricotta to? Some of our favorite recipes to use this ricotta cheese with are:
- Vegan Baked Ziti with Ricotta Cheese (Easy + Oil-Free)
- Ricotta Stuffed Mushrooms
- Ravioli Lasagna
- Hearty Rice Cooker Pasta with Lentils
- 6-Ingredient Marinara Pasta
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
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Easy Tofu Ricotta Cheese (7-Ingredients)
- Total Time: 5 minutes
- Yield: 3 cups (About 8 servings)
Description
Have you ever made your own vegan cheese before? If not, you’ll be so surprised about how easy it is! This flavor-packed vegan tofu ricotta cheese recipe requires just 7 simple ingredients and a few minutes to make.
Ingredients
- 14 oz. firm tofu
- 3 cloves garlic, finely minced
- Juice of 1/2 small lemon
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1/2 tablespoon white miso paste*
- 1–2 teaspoons dried basil, oregano, parsley or Italian seasoning (optional)
- ½–1 teaspoon salt, or to taste
- Black pepper, to taste
Instructions
- Drain any excess liquid out from the tofu (but do not press). Break the tofu up into small pieces with your hands and add it to a food processor. Add all of the remaining ingredients and process until smooth and creamy, stopping to scrape the sides of the food processor as needed.
Notes
- If the ricotta is too thick, you can add 1-2 tablespoons of water as needed to reach desired consistency.
- Store the ricotta in an airtight container in the refrigerator for up to 1 week. Separation is natural as it sits, just give the ricotta a quick mix before using it.
- If you don’t have a food processor, you can try making this ricotta cheese in the blender, though the results will differ. The blender may make it a bit too smooth, so you may need to pulse blend it. Another option is adding everything to a large bowl and mashing it together wither either a fork or a potato masher. This option will not break down the garlic as much as a food processor or a blender, so I would recommend mincing the garlic very finely.
- You can leave the miso out if you would like. In its place, I would add a tad bit more salt (to taste).
- If you would like to make this ricotta cheese for a sweet recipe, be sure to leave out the garlic and the herbs.
- Prep Time: 5 minutes
- Category: Cheese, Sides
- Method: Food Processor
- Cuisine: Vegan, Italian
Keywords: Vegan, Italian, Ricotta, 7-Ingredients, Easy
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
This was perfect. I loved it in my lasagna and it was quick and easy to make. I omitted the oil, so it was pretty healthy!
★★★★★
This is my go to vegan ricotta recipe that I use for lasagnas, pizzas, etc! The texture and flavor is perfect!
★★★★★
This has become my go to ricotta recipe. Really delicious, so easy! Used it to top Lasagna Soup tonight, but I use it in lasagna, on toast, on pizza, whatever. So yummy!
★★★★★
This is the best ricotta recipe I’ve come across! The miso really adds a great flavor. I used this recipe in a vegan lasagna and it worked really well.
★★★★★
Delicious!
★★★★★
The miso is truly a game-changer. Unbelievable flavor!
★★★★★
I use this recipe for almost all my holiday meals now! It’s my favorite when combined with the stuffed pasta shell recipe!
★★★★★
Just made some tonight with no miso and double the garlic coz I love garlic. Turns out, 3 cloves would’ve been adequate! All good, though, as it still tastes delicious. I might not go out for a while after eating it, though ????
Also, I forgot to give it 5 stars and can’t edit ????
★★★★★
Love! Love! Love the recipe!
I tweaked it with salt free lemon pepper because I used all of the lemons making the marinara, yikes! I used Yakima applewood salt instead of miso. Perfection! Super easy. Thank you for sharing.
Just made this and can’t wait to top my vegan pizza with it! I’m lucky I even have any left – I basically licked my food processor bowl clean 😛 Will definitely be revisiting this recipe again for ravioli, dips, etc!
★★★★★