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    Home » Sides

    Tofu Ricotta

    Published: Jun 2, 2021 Updated: Jun 2, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Tofu Ricotta

    This tofu ricotta is so easy to make and tastes amazingly close to the ‘real thing’. It’s perfect spread on crackers, baked into a lasagna, or as a filling for stuffed shells or cannelloni.

    Tofu ricotta topped with ground black pepper and oregano in a black bowl.

    When you want to make some vegan ricotta but realize you don’t have any nuts on hand then it’s tofu to the rescue!

    We already have a divine recipe for a vegan ricotta made with almonds so this tofu ricotta is a perfect alternate for those with nut allergies or just when you happen to have tofu on hand but no nuts.

    You can use this ricotta in your vegan cannelloni or vegan stuffed shells or layer it in your vegan lasagna.

    It really does taste amazingly close to traditional ricotta cheese, but with no dairy in sight. So it’s an all round perfect alternative that you can use in place of regular ricotta anywhere, and it’s high in protein too.

    Ingredients You’ll Need:

    Photo of the ingredients needed to make tofu ricotta.

    Ingredient Notes

    • Nutritional yeast – this just adds a cheesy flavor. We used the flakes and not the powder.
    • Lemon juice – should ideally be freshly squeezed for the best flavor.
    • Firm tofu – you can use firm or extra firm tofu and it does not need to be pressed first.
    Tofu ricotta topped with ground black pepper and oregano in a black bowl.

    How To Make Tofu Ricotta – Step By Step

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add crushed garlic to a bowl with fresh lemon juice and let it soak for 5 minutes.
    Crushed garlic soaking in fresh lemon juice in a white bowl.
    • Add the tofu to a bowl and mash it with a fork.
    Two photo collage showing tofu in a bowl being mashed up with a fork.
    • Add the mashed tofu, garlic and lemon juice, olive oil, nutritional yeast, oregano, onion powder, sea salt and black pepper to the food processor. Pulse it until the ingredients are well combined but the texture is still chunky.
    • Serve topped with ground black pepper and a sprinkle of oregano with crackers or crusty bread on the side.
    Two photo collage showing ingredients added to food processor and processed into a ricotta.

    Chef’s Tips

    Soak the raw garlic in the lemon juice. This takes the bite out of the raw garlic while keeping all the flavor.

    Pulse it in the food processor. Don’t let the food processor run, you don’t want this to turn into a paste. Just pulse it a few times until your ricotta is chunky.

    Make it without tofu. If you don’t eat tofu, then try our almond ricotta that is made with slivered almonds.

    Tofu ricotta in a black bowl with a knife

    Recipe FAQ

    How to serve tofu ricotta cheese?

    You can serve it as a dip or spread, along with crackers or crudités, or dollop it on top of a vegan pizza before baking. It’s also wonderful baked into recipes like vegan lasagna, vegan stuffed shells or vegan cannelloni.

    How to store tofu ricotta?

    Keep it stored in an airtight container in the fridge and enjoy it within 5 days.

    Can tofu ricotta be frozen?

    This freezes super well! In fact the texture may even get better after freezing and thawing. Freeze it in a freezer safe container for up to 3 months. Thaw in the fridge and enjoy as usual.

    Tofu ricotta spread on a stack of crackers.

    More Vegan Cheese Recipes

    1. Vegan Camembert
    2. Vegan Cheese Ball
    3. Vegan Cottage Cheese
    4. Vegan Cream Cheese
    5. Vegan Cheddar Cheese
    6. Sliceable Cashew Cheese

    Did you make this recipe? Be sure to leave a comment and rating below!

    Tofu ricotta on crackers.

    Tofu Ricotta

    This tofu ricotta is so easy to make and tastes amazingly close to the ‘real thing’. It’s perfect spread on crackers, baked into a lasagna, or as a filling for stuffed shells or cannelloni.
    5 from 11 votes
    Print Pin Rate
    Course: Gluten-Free, Savory, Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 8
    Calories: 88kcal
    Author: Alison Andrews

    Ingredients

    • 1 Clove Garlic Crushed
    • 2 Tbsp Lemon Juice Freshly Squeezed
    • 14 ounces Firm Tofu (400g)
    • 2 Tbsp Olive Oil
    • 2 Tbsp Nutritional Yeast Flakes
    • 1 tsp Dried Oregano
    • 1 tsp Onion Powder
    • ½ tsp Sea Salt
    • ¼ tsp Ground Black Pepper
    Prevent your screen from going dark

    Instructions

    • Add the crushed garlic to a bowl with fresh lemon juice and let it soak for 5 minutes.
    • Add the tofu to a bowl and mash it with a fork.
    • Add mashed tofu, garlic and lemon juice, olive oil, nutritional yeast, oregano, onion powder, sea salt and black pepper to the food processor. Pulse it until the ingredients are well combined but the texture is still chunky.
    • Serve topped with ground black pepper and a sprinkle of oregano with crackers or crusty bread.

    Notes

    1. Storing: Keep it stored in an airtight container in the fridge and enjoy it within 5 days.
    2. Freezing: This freezes super well! In fact the texture may even get better after freezing and thawing. Freeze it in a freezer safe container for up to 3 months. Thaw in the fridge and enjoy as usual. 

    Nutrition

    Serving: 1Serve | Calories: 88kcal | Protein: 6.4g | Fat: 1.4g | Saturated Fat: 1g | Sodium: 197mg | Fiber: 0.2g | Sugar: 0.5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Franny says

      June 06, 2022 at 6:07 pm

      Excellent tofu ricotta recipe, dear Alison, and so easy to make! I used it in vegan lasagna and it turned out perfectly! Yum, yum. Thanks so much for a keeper recipe! 💖 Franny5 stars

      Reply
      • Alison Andrews says

        June 08, 2022 at 11:19 am

        Awesome! Thanks so much Franny!

        Reply
    2. Mo says

      September 16, 2021 at 3:47 am

      Made this for first time and put most of it into a vegan lasagne. Great texture and so quick and easy to make. Was approved of by all! I felt I could still slightly taste the tofu taste though, so next time I am going to slightly increase the flavourings and taste test as I go. I think the tofu we get from the local markets here in indonesia is slightly stronger tasting than supermarket tofu which is probably the reason. Thank you again for another winner recipe!5 stars

      Reply
      • Alison Andrews says

        September 16, 2021 at 12:03 pm

        Hi Mo, yes definitely feel free to increase the flavorings! Thanks so much for the great comment and review.

        Reply
    3. Gina Caracci says

      June 21, 2021 at 6:04 pm

      I made this the other day, but now realize I left out the olive oil. (forgot to write it on the card), but it tasted just like the real thing anyhow! I had another recipe with only 3-4 ingredients but wanted more flavor and wow it was amazing in my own version of eggplant lasagna!

      Thanks for a keeper!5 stars

      Reply
      • Alison Andrews says

        June 22, 2021 at 9:19 am

        Awesome Gina! So glad to hear it worked well even without the olive oil! Thanks for the awesome review!

        Reply
    4. Alison says

      June 04, 2021 at 5:48 am

      Extremely easy and quick.
      I didn’t add oregano as I was using the ricotta to stuff mushrooms. Added 2 finely chopped scallions instead after pulsing. Crumbed and cooked the stuffed mushrooms in the Halogen convection oven.
      Absolutely scrumptious !
      Yet another “wonderful” recipe, thank you 😊5 stars

      Reply
      • Alison Andrews says

        June 04, 2021 at 7:38 am

        That sounds divine! Thanks so much for sharing Alison! 🙂

        Reply
    5. Sharron D says

      June 03, 2021 at 6:10 am

      Love this recipe! I’m vegetarian, but I was thrilled to be able to use this to make spinach and ‘ricotta’ cannelloni for friends. It worked really well. And it’s also great since as I’ve always got tofu in the fridge.5 stars

      Reply
      • Alison Andrews says

        June 03, 2021 at 6:40 am

        Thanks Sharron!

        Reply
    6. Denise says

      June 02, 2021 at 4:27 pm

      Hi. This look delicious. You don’t mention pressing the tofu. Is that a given, that you always press the tofu, or does the recipe call for a more moist tofu? Thanks.

      Reply
      • Alison Andrews says

        June 03, 2021 at 6:38 am

        Hi Denise, there is no need to press the tofu in this recipe, so long as your tofu is firm or extra firm. 🙂

        Reply

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