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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
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!
Hello! I’m curious if you think this would work well for sweet ricotta recipes? Obviously without the garlic and spices.
THANKS! 🙂
I just realized you already answered my question in the notes. THANK YOU!!
It is definitely worth a try! We haven’t done it, but it’s a great idea to experiment with 🙂
Amazing recipe! Made the best vegan lasagna. Good to chop garlic in processer first. Used fresh parsley & added a bit of soy milk to get a nice smooth texture. Love the miso, will add a full TBSP next time.
Love this recipe! First attempt. I did what I usually do, I tweaked the amount of seasonings a bit to suit our tastes. This is my favorite tofu ricotta. I used tofu which had been frozen & thawed, then pressed. I guess I’ve gotten too skilled at pressing my tofu because it was so dry I needed to add some liquid back into it to reach the desired consistency. I did use my Vitamix because Hubby & I prefer a smoother ricotta. (Todays batch will not be as dry & I will try using food processor this time) I would encourage anyone just beginning to cook plant based, to be willing to play a bit with the recipes. I began cooking plant based around 5 yrs ago when my daughter became vegan and have enjoyed many of your recipes. My husband & I, in solidarity, changed our diet to strictly vegan for a few months and ever since have eaten about 90% plant based diet, with the exception of occasional fish & dairy. You’re never too old or set in your ways to make a change. It’s been both challenging & rewarding. After 40 yrs of cooking for myself, my family & my friends, I know what we all like, now the challenge is to reinvent favorite flavors & textures with brand new ingredients. I spent years “perfecting” family favorites, while consistently working to introduce new flavors & cuisines to that list. I am learning to cook in a very different way & we’re healthier & happier for it! Thank you for your wonderful contribution to this self-taught-amateur-gourmet-Grammy!
this was the best tofu ricotta recipe I came across! love that it’s so easy to make & high in protein 🙂
for anyone who isn’t interested in our almond ricotta, I’ll send them over to you! suggested your version in my post, hehe: https://nutriciously.com/vegan-almond-ricotta/
Hi!
I am currently in a place where finding access to miso paste is difficult. Is there a substitute for miso paste other than tahini? Thanks.
I’ve read that soy sauce can work as a substitute, but haven’t tested it ourselves.
Tastes delicious in the food processor. (I may try less herbs next time (I used 1.5tsp of basil/oregano blend) I’m excited to try it on my avocado toast tomorrow morning! Thanks
I made this and had it on toast with sliced peaches. It was soooo good!
I have a quick question……for the homemade ricotta, could you replace the olive oil with vegetable broth, or will the consistency not work? Thank you 🙂 LOVE your website and the recipes are the BEST!
That would work! 🙂
This recipe is incredible! I used it to dollop on a mushroom pizza and it worked so well. Thank you 🙂
This was delicious!! A new staple in our house. My parents are not vegan and they are just as obsessed as we are! Thanks for the easy recipe!
INTERESTING I’M GOING TO TRY IT IN THE NET DINNER WITH FRIENDS