It's what's for dinner. 😉
Sorry, I am a child of the '80s.
Seriously though, tofu is so versatile, it can star in so many dishes.
And it's much, much less inexpensive than meat.
So if you're not a vegetarian or vegan, but are looking for more ways to add some plant protein to your diet and enjoy more meatless meals, be sure to add some tofu recipes (like this ricotta) to your repetoire.
This recipe is not only a great way to add some protein to a pasta dish, but is also a good vegan ricotta cheese substitute for those who avoid dairy.
It's one of my favorite recipes for vegan ricotta because so many non-vegans have tried it and loved it in pasta dishes like lasagna and baked ziti.
Watch the tofu ricotta video
Why you’ll love this recipe
- It's dairy-free, gluten-free, and oil-free as written.
- This recipe is also nut-free which makes it the perfect vegan version of ricotta cheese for those with nut allergies.
- It's creamy and boasts an herb-infused flavor.
- No need for a tofu press!
- It's a simple recipe with simple ingredients.
Ingredients you’ll need for this vegan ricotta recipe
- Tofu (be sure to use firm tofu, not extra-firm tofu or silken tofu)
- Nutritional Yeast
- Lemon Juice
- Italian Seasoning
- Garlic Powder
How to make tofu ricotta cheese
Drain the extra water from the package of tofu and pat the tofu block dry with a paper towel.
Rip the block of tofu into pieces and add to the bowl of a food processor.
Add the nutritional yeast and lemon juice to the food processor.
Pulse until ingredients are well incorporated and mixture resembles the texture of ricotta.
Stop to scrape down the sides as needed and continue to pulse in between until the mixture has reached the perfect consistency.
Once you have the right texture, transfer the tofu mixture to a mixing bowl. Combine tofu with salt, Italian seasoning and garlic powder.
Taste test and stir in more salt to your own taste preferences. Cover and refrigerate until ready to use.
- Try changing up the flavor by using fresh basil and/or fresh parsley in place of the dried Italian seasoning.
- Mix in some spinach to make a spinach tofu ricotta.
- Add a bit more lemon juice and some lemon zest into the mix for a little more lemony flavor (which is one of our favorite ways to enjoy this ricotta as a dip).
Ideas for serving
- This herbed ricotta is great drizzled with olive oil (or flavor-infused olive oil), topped with crushed red pepper flakes, and served as as dip with crackers
- It's perfect for making vegan versions of your favorite Italian baked dishes…we love it in our vegan baked ziti recipe. It would also be the perfect nut-free alternative in our gluten-free vegan lasagna and our lentil lasagna recipe.
Frequently asked questions
No, the tofu does not need to be pressed for this recipe, just be sure to drain the excess water from the package and blot the block of tofu dry with a paper towel.
It does not taste exactly like traditional ricotta cheese, but it does have a similar flavor and texture making it come really close to tasting like the real thing.
Tofu ricotta can be stored in an airtight container in the refrigerator for up to 5 days. Be sure to stir before using.
More vegan cheese recipes
- Rip the block of tofu into pieces and add to the bowl of a food processor.
- Add the nutritional yeast and lemon juice to the food processor. Pulse until ingredients are well incorporated and mixture resembles the texture of ricotta. Stop to scrape down the sides as needed.
- Transfer mixture to a mixing bowl and stir in ½ teaspoon salt, Italian seasoning and garlic powder. Taste test and stir in more salt if desired. Cover and refrigerate until ready to use.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
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