this easy 4 ingredient vegan whipped ricotta is so easy to make it seriously takes less than 5 minutes! the best part is it is great for dipping, spreading, topping, and devouring.
the inspiration
Whipped ricotta became all the craze in recent years. having it served on the most popular restaurants menus, to it being made by tons of food bloggers, and there is good reason for that. It is absolutely delicious. Last year I remember seeing So Vegan make their version and it looked amazing. So, I wanted to try my hand at it!
Similar, to my vegan ricotta recipe this whipped vegan ricotta is only a few ingredients. I love how easy this is to make and it is great to make and keep in the fridge.
the ingredients
- Firm Tofu: just like when you make non-whipped vegan ricotta I find firm tofu to be the best base. Also, because this is meant to be creamier I would prefer to use firm over extra firm. However, some extra firm tofus contain more water than others so if you have a brand that you know tends to be softer you can use it.
- Extra Virgin Olive Oil: the olive oil helps to thicken the tofu. Also, use extra virgin olive oil adds a bit of flavor.
- Lemon: I like to use a bit of lemon juice for a little extra flavor. It is also fun to zest the
- Salt: will of course add saltiness to the whipped vegan ricotta.
how to make vegan whipped ricotta
You actually won’t believe how easy this vegan whipped ricotta is to make. All you need is a blender or a food processor. Add in the 4 ingredients and just blend until it is whipped! So easy, right?!
The magic of this recipe really comes more in how it is styled and presented. Because the vegan whipped ricotta is thick it is actually very easy to pipe which makes it a lot of fun for fancy toasts!
You don’t even need to chill it. You can use it right away. However, if you do put the vegan whipped ricotta in the fridge for a bit of time it will thicken the texture even more.
how to use vegan whipped ricotta
There are tons of ways to use this vegan whipped ricotta. One of the most popular ways is of course piped on toast! It just looks so pretty. However here are some other ways to use it:
- In or on pasta
- As a vegan cream cheese replacement on bread, sandwiches, bagels, etc
- Make it sweet with agave and use it on vegan French toast
- Spread it flat on a dish and top with roasted vegetables
- It is great for dipping into as well
- On top of pizza
- Enjoy it with bread and some homemade vegan salami or pepperoni
whipped vegan ricotta variations
While I do think this whipped vegan ricotta really tastes good as it there are plenty of ways to play around with the recipe. For example, you could make it a little spicy by adding red pepper flakes. You can drizzle it with maple syrup or agave to give it a sweetness. You can add in a little bit of something green like cooked peas or spinach to change the color.
Also, feel free to play around with adding in different seasonings like garlic powder or onion powder. You can also use it as the base of a dip with adding in caramelized onions or roasted garlic. Another fun way to use it could be to make a creamy sauce or dressing. There are really so many ways to use this recipe.
APPETIZER
These vegan whipped ricotta toasts make such a fun appetizer and snack! packed with sneaky protein because of the tofu.
more vegan cheese recipes
why you’ll love this recipe
There are many reasons to love this recipe. If you are nut free this recipe is great for you since all you need is a block of tofu. Also, because you are using tofu it is a source of protein as well. It truly takes only a few minutes to make and it comes out incredibly delicious. I think you will love finding ways to incorporate it into your meals.
It is a fun recipe to make for an appetizer, snack, or main dish that everyone will love. It is creamy and so delicious.
vegan whipped ricotta faq
- Is this recipe soy free? No, it contains tofu.
- Is this recipe nut free? Yes.
- Is this recipe gluten free? Yes.
- How long will the vegan whipped ricotta last? Up to 4 days in the fridge.
- Can I freeze this? I wouldn’t as when tofu is frozen it changes the texture.
- Can I use it right away? Yes! You can also chill it in the fridge until you want to eat it as well. Putting it in the fridge will thicken it a bit more.
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Vegan Whipped Ricotta
Equipment
Ingredients
- 1 block (14 ounces) firm tofu
- 2 tablespoons extra virgin olive oil
- ½ lemon juiced
- 1 teaspoon salt or to taste
Instructions
- Add all ingredients into a high speed blender. There is no need to press the tofu. Blend for about 1 minute or until creamy and smooth. Taste and add more salt if desired.
- If you want to make it into the toast just add a few scoops of the vegan whipped ricotta into either ziploc bag or piping bag with a corner cut off. Move the bag back and forth to make big beautiful swirls.
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- I am using Nasyoa firm tofu
Trying to reduce oil. Are 2 T necessary? Any way to reduce this? Thank you!
Hi Debbie, so it does help to make it very whipped and creamy. If you would like to reduce it down to 1 tablespoon. Also, keeping in mind of course you aren’t eating 2 tablespoons of oil in one sitting. It works out to about 4 ml (1 scant teaspoon) of oil per serving.
The things I miss most about being vegan are the Italian cheeses and dried meats. This ricotta is absolutely delicious and so easy. Just a little too salty and I love salt. I reduced it just a bit. Next I’ll be trying your cashew mozzarella and the dried sausage. Love love love this recipe! Thank you
Hi Anne, thank you so much so glad to hear overall you enjoyed it! thank you for taking the time to leave a comment and review it means a lot 🙂
Would this work in a lasagna or baked ziti?
Hi Melissa, it can if you like a smoother vegan ricotta. But I also have a different vegan ricotta recipe https://plantifullybasedblog.com/2024/01/13/4-ingredient-vegan-ricotta/ and here is my vegan lasagna https://plantifullybasedblog.com/2018/12/13/vegan-lasagna/ and my baked ziti https://plantifullybasedblog.com/2021/12/18/vegan-baked-ziti-3/
So in love with this whipped ricotta. I added turmeric, black pepper, nutritional yeast and extra sea salt. I only added extra sea salt because my tofu block was 16 ounces. I also added some za’atar once it was finished blending. Love your recipes because they are simple and absolutely delicious. Thanks for always sharing.
yay! so glad you enjoyed it Corissa!!! 🙂