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!
the inspiration
First, let’s cover what ricotta. It’s an Italian cheese that is soft, scoopable, and spreadable. 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.
Before I went vegan I loved ricotta and I thought I may never be able to have it again. But soon after I went vegan and discovered how amazing tofu works as a replacement for cheese it became easy to have vegan ricotta!
You will be amazed by not only how easy this vegan ricotta is to make but how delicious it is.
the ingredients
- 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.
how to make the vegan ricotta
To make the vegan ricotta is so so simple! All you need is a blender. You will add in the ingredients: tofu, non-dairy milk, salt, and nutritional yeast. You will blend for about 30 seconds to 1 minute.
The tofu will break down and become thick. You want there to be some texture of the tofu so it isn’t completely smooth. And that is it! Now you have made vegan ricotta.
how to use the 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!
There is also a recipe on my blog for Whipped Vegan Ricotta, which is smoother, creamier, and you can actually pipe it! It looks beautiful on toast or crackers.
more recipes to use the vegan ricotta with
why do other recipes call for more ingredients?
When you find other vegan ricotta recipes online you may see that people will call for many more ingredients. Things like fresh basil, lemon juice, garlic, oregano, dried parsley, pepper, and other ingredients.
However, I personally feel that we actually do not need all of that. Ricotta is a very soft, creamy, salty cheese. There actually isn’t much flavor and it is added into dishes and make things creamy.
I find that by adding in all these other ingredients it may actually make the flavor too strong and overwhelming for something like a lasagna or pizza. So, I encourage you to try the recipe as-is.
vegan tofu ricotta faq
Is this recipe allergy friendly?
It does use tofu. However, there are no nuts or gluten. If you have a soy allergy you can either try using a soy free tofu or you can use nuts in place. There are plenty of other recipes online for vegan ricotta made with nuts.
How do I store leftovers?
In an airtight container in the fridge for up to 5 days. I do not recommend freezing this as it will change the texture of the tofu ricotta.
Does this work well for baked pastas, like lasagna?
Yes! This has been my tried and true recipe for at least 7 years for vegan lasagna!
Do I need to press the tofu?
No. We actually want the moisture in the tofu to make everything creamy.
Can I use frozen tofu for this?
No. You want fresh and unfrozen tofu.
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Vegan Tofu Ricotta
Equipment
Ingredients
- ½ block (7 ounces) firm tofu
- 3 tablespoons non-dairy milk, unsweetened and unflavored
- 1 tablespoon 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
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
OMG, this is absolutely delicious. I added turmeric, black pepper, nutritional yeast and a little garlic powder. Recipe is super easy and versatile. Thanks for sharing such wonderful recipes.
I am so happy to hear you enjoyed! thank you so much for the kind words!