Tofu Ricotta
Tofu Ricotta – Nothing beats a fresh homemade batch of creamy ricotta that’s vegan and 100% dairy-free! It’s made with 7 simple ingredients, ready in 5 minutes, and easily customizable using herbs or spinach!
For years, I’ve perfected my Vegan Cashew Ricotta, but now I’m thrilled to introduce a nut-free Tofu Ricotta for those with nut allergies—and it’s absolutely delicious!
While I adore my cashew version, this tofu-based ricotta is just as creamy and flavorful, with significantly fewer calories and less fat. It’s ideal for anyone mindful of their calorie intake without sacrificing taste.
With just a few simple ingredients, this recipe comes together quickly and effortlessly. Keep it classic or elevate it with fresh herbs like basil, parsley, or chives for a fragrant, herbed ricotta.
This versatile, dairy-free, nut-free tofu ricotta can be used in vegan lasagna, stuffed shells, sandwiches, bagels, veggie dips, pizza sauce, and more. It’s a creamy, plant-based powerhouse that seamlessly replaces traditional ricotta in any dish!
Ingredients You’ll Need
Tofu is blended with umami flavor-enhancing ingredients, creating a thick, spreadable vegan tofu ricotta cheese that can be used in a variety of ways.
Here is everything you’ll need:
- Tofu – Soft, firm, or extra-firm tofu all work well. Some tofus are a little chalky tasting, so you’ll need to find the perfect brand.
- Nutritional yeast – Feel free to omit it if you don’t care for it.
- Mellow white miso – I love adding miso, as it adds umami, but you can opt to leave it out. Miso can be found in most grocery stores in the refrigerated plant-based section.
- Garlic + onion powder – Added for good measure to enhance the flavor.
- Lemon – You can sub with a little apple cider vinegar.
- Salt + pepper – Ricotta is salty, so be sure to add plenty of salt or season to taste.
Can I Add Herbs?
Yes, you make a herbed tofu ricotta by simply adding a few tablespoons of chopped basil, parsley, or chives. Adjust the amount to make it as herby as you like!
How To Make Tofu Ricotta
Making this recipe is as easy as can be…
- Simply add crumbled tofu, miso, nutritional yeast, garlic powder, onion powder, salt, pepper, and lemon to a food processor or blender bowl and blend until creamy, stopping to scrape down the sides as needed.
- Taste for spices, adding anything you may like.
And that’s it – now you are ready to enjoy!
How To Make Tofu Ricotta with Spinach
Adding spinach to ricotta is super easy and only takes a minute. Use frozen or fresh spinach, following these steps:
- Frozen: To make tofu ricotta with frozen spinach, simply chop the frozen spinach after it has been drained and squeezed (10 – 12 oz package). Add it to the finished ricotta and mix well.
- Fresh: To make tofu ricotta with fresh spinach, give the spinach a rough chop and mix well by hand (use about 6 oz.). The spinach will soften a bit as it’s mixed and left out. Alternatively, after the tofu ricotta is done, add the spinach and pulse a few times.
How To Store Leftovers
Refrigerator: Leftovers can be stored in a covered container for up to 5 days. Just give it a good stir before using.
Freezer: Tofu ricotta is freezer-friendly and can be stored for up to 2 months. To freeze, simply place in freezer-safe jars or containers, leaving 1/2-inch head space for expansion. Let thaw in the refrigerator before use.
Serving Suggestions
So now, let’s move on to the good stuff and how to use your freshly made tofu ricotta! Use anywhere ricotta is called for. Here are a few delicious options:
- The Ultimate Vegan Lasagna
- Spinach & Ricotta Vegan Stuffed Shells
- Butternut Squash Stuffed Shells
- Persimmon Ricotta Scones
- Vegan White Pizza (zucchini flatbread)
- Zucchini Ricotta Pasta & Mint
- Simple Vegan Cheese Manicotti
- Toss with raw or lightly steamed spiralized zucchini noodles
- Or simply serve with crackers, fresh fruits, and veggies!
More Kitchen Basics Recipes!
If you try this tofu recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print Recipe
TOFU RICOTTA
- Total Time: 5 minutes
- Yield: Makes 2 cups 1x
Description
Made with only 7 simple plant-based ingredients, this Tofu Ricotta recipe is easy, healthy, and delicious! Perfect for vegan lasagna, stuffed shells, and more.
Ingredients
- 1 block (14oz.) tofu, soft, firm or extra firm
- 1 – 2 tablespoons nutritional yeast
- 2 teaspoons mellow white miso
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt + pepper, to tate
- juice of 1 lemon
Instructions
To make tofu ricotta, add crumbled tofu, miso, nutritional yeast, garlic powder, onion powder, salt, pepper and lemon to the bowl of food processor or blender and blend until creamy, stopping to scrape down the sides as needed. Taste for spices adding anything you may like.
Makes about 2 cups.
Store: Leftovers can be kept in the refrigerator, in a covered container, for up to 5 days.
Notes
Keep in mind that some tofus once blended have a slight chalky taste. You’ll need to find the perfect brand for you.
Herbed Tofu Ricotta: Add a few tablespoons of chopped basil, parsley or chives, with the other ingredients to make an herb tofu ricotta.
For use when baking: Omit the nutritional yeast and go easy on the pepper.
Spinach Tofu Ricotta:
- Frozen: Simply chop frozen spinach that has been drained and squeezed (10 – 12 oz package). Add it to the finished ricotta and mixing well.
- Fresh: Give fresh spinach a rough chop and mix well (use 6 oz. or so) The spinach will soften a bit as it’s mixed and left out. Alternatively, add it the processor when done and give a few pulses.
- Prep Time: 5 min
- Category: Condiment
- Method: puree
- Cuisine: Vegan, American
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I made lasagna with this tofu ricotta recipe. It was fabulous. Thank you!
Actually haven’t tried the recipe yet, but based on the comments, it sounds great. Just couldn’t help but mention that cashews are not nuts! I plan to try the cashew version too, but nut allergies would not apply.
They do (allergy cautions for cashews) apply, just as a cautionary note. Peanut allergies often go alongside a cashew allergy. I’m a case in point and I know many others who share this.
This is my favorite non-dairy ricotta! I just noticed in the notes that you shouldn’t use nutritional yeast if baking. Does that mean if we’re making this to add to a baked pasta dish, you should not use nutritional yeast?
Great question, Kate! You can use this to make baked goods! I mean to say that cooking nutritional yeast at high temps can stop the nutritional yeast from yielding the most health benefits. But definitely, it is ok won’t change the flavor! Enjoy!
This was amazing! I used it in your vegan spinach stuffed shells for thanksgiving dinner! I doubled the recipe. Everyone loved it! Thank you so much! I will be making this again and again!
Can I omit the miso from the recipe?
Yes, you can skip the miso if needed. Just be sure to season well with salt.
I made this to use with the butternut squash shells – soooo good! If I didn’t know it was vegan, I doubt I’d know the difference. Texture and flavour are perfect! Definitely a go-to from now on. Thanks for sharing!
All I have in my pantry is red miso paste — would that work instead?
Yes, you can try using red miso paste. It will be a bit bolder tasting so I would use a smidge less and go up from there to taste. Do let us know how you like the tofu ricotta!
SOOOoooooooooooooo good, thank you for all the work, time and money you put into this recipe so I could have a quick and great tasting meal
Should you press the tofu first or is that unnecesary?
Great question, Leslie! No need to press the tofu, but if you like you can leave it on its side in the tub for 10 minutes to let some of the water drain. Hope that helps!
Is this silken tofu or regular tofu?
Great question, Tracy! This is regular tofu, which will give it the right texture as seen in the photos. Silken tofu will yield a much smoother texture, but can be used if that is your preference. I’ll make a note in the recipe card if anyone has the same question. Thanks for asking!