there are a lot of vegan ricotta recipes on the internet, and mine probably isn’t too much different. the only difference is a lot of them use a lot of ingredients when I really think you only need 4. so, try this 4 ingredient vegan ricotta out!
Ricotta is an Italian cheese. It is soft, scoopable, and so easy to make vegan. It is not overly salty and often used in desserts. So, how does this translate into vegan ricotta? Made from tofu the texture of the vegan ricotta is very similar and works as a great substitute.
4 Ingredients Are All You Need!
Ricotta is a very simple cheese. That is why you see it used in pastas but also dessert or even enjoyed on its own. So, I wanted my 4 ingredient vegan ricotta to reflect that.
- Firm or extra firm tofu: the base of the vegan ricotta. You can use firm or extra firm tofu for this. You don’t need to press it the liquid helps to blend.
- Non-Dairy Milk: you can use any non-dairy milk. I use Ripple (it is a pea protein milk) just be sure it is unflavored and unsweetened.
- Nutritional Yeast: it gives a cheesy, umami flavor, protein, and B vitamins! I wouldn’t suggest skipping this ingredient unless you need to. As this recipe is only 4 ingredients every recipe is crucial.
- Salt: makes it salty of course.
Ways to Use the 4 Ingredient Vegan Ricotta
There are so many great ways to use this recipe! I share many in my cookbook Plantiful and I have some on the blog. You can use this dolloped on pasta (one of my favorite ways), in soup, lasagna, stuffed shells, manicotti, on bread, pizza, in sandwiches. There are so many ways!
More Vegan Italian Recipes
4 Ingredient Vegan Ricotta FAQ
- How long does this last in the fridge? Up to 4 days.
- Can this be frozen? I personally wouldn’t freeze it.
- Can I replace the tofu? You can make vegan ricotta from almonds or cashews. I personally would suggest not replacing the tofu in the recipe and just finding a different recipe online if you need it to be soy free.
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Vegan Tofu Ricotta
Ingredients
- ½ block (7 ounces/175g) firm tofu
- 3 tablespoons (45g) non-dairy milk, unsweetened and unflavored
- 1 tablespoon (5g) nutritional yeast
- ½ teaspoon salt or to taste
Instructions
- Break the tofu with your hands into smaller chunks and place in the blender. Add the non-dairy milk, nutritional yeast, and salt.
- Blend until it is creamy but still has some texture. Resembling a thicker ricotta.
- Use how you like or store for later use.
Video
Notes
- you can use extra firm tofu for this recipe as well you may just need a little more n0n-dairy milk
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