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    Home » Simple Vegan Recipes » Tofu

    Vegan tofu ricotta (nut free!)

    Last Modified: Jan 12, 2023 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    image collage of tofu ricotta on a spoon and the ingredients in the food processor before and after running it
    tofu ricotta on a gold spoon
    vegan ricotta ingredients in the food processor before and after running it

    Creamy vegan ricotta is nut-free and so simple to make! Tofu ricotta is perfect for recipes like stuffed shells, baked ziti, and stuffed mushrooms.

    tofu ricotta on a gold spoon

    This vegan tofu ricotta works well in any savory recipe that calls for ricotta cheese. I kept the flavor mild, but I'll include some variations below, in case you want to make seasoned vegan ricotta!

    Jump To:
    • About the ingredients
    • Recipe notes
    • Variations
    • How to store
    • Vegan ricotta recipe
    • Frequently asked questions
    tofu and seasonings in white dishware on a wooden tabletop

    About the ingredients

    • Tofu is the base for this vegan ricotta. Pressed tofu gives it a perfect, creamy texture.
    • Olive oil adds moisture and ups the creaminess factor. Replace it with water for oil-free
    • Lemon juice adds a touch of acidity that you associate with cheese.
    • Miso brings the umami punch, a little saltiness, and a satisfying flavor.
    • Italian seasoning makes this perfect for Italian-style dishes like stuffed shells or baked ziti.
    • Garlic and onion powders up the flavor ante and bring even more umami to the table.

    Recipe notes

    When you're making your vegan ricotta, you definitely need to press your tofu. Pressing gets the excess water out, so your ricotta will have the perfect texture.

    After pressing, add the tofu to your food processor along with olive oil, lemon juice, Italian seasonings, miso paste, and garlic and onion powders. Process until you have an even mixture with a little bit of texture, like dairy ricotta.

    vegan ricotta ingredients in the food processor before and after running it

    Variations

    Want to mix up your vegan ricotta game? Try these additions:

    • ½ cup chopped sun dried tomatoes -- You can also replace the olive oil in the tofu ricotta recipe below with the oil from the jar for an extra flavor punch.
    • 6-7 ounces of frozen spinach, thawed and with the excess moisture squeezed out
    • ¼ to ½ teaspoon of crushed red pepper flakes, to give it some heat

    You can also mix and match the ingredients above. Have fun with it!

    How to store

    Store your tofu ricotta in an airtight container in the refrigerator. It will keep for around four days.

    When you take the container out of the fridge to serve, there may be some separation, which is totally normal. Just stir until everything is recombined, and you're good to go.

    I do not recommend freezing this vegan cheese, because freezing alters tofu's texture, and you want this cheese to stay nice and creamy!

    tofu ricotta on a gold spoon

    Vegan ricotta recipe

    Creamy vegan ricotta is nut-free and so simple to make! Tofu ricotta is perfect for recipes like stuffed shells, baked ziti, and stuffed mushrooms.
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    Print Pin Rate
    Course: Appetizer
    Cuisine: Vegan
    Keyword: tofu ricotta, vegan ricotta
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 8
    Calories: 73kcal
    Author: Becky Striepe

    Ingredients

    • 1 block extra firm tofu - pressed
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoon Italian seasoning
    • 1 tablespoon miso paste
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder

    Instructions

    • Combine all of the ingredients in your food processor, and process until you have an even mixture with the texture of conventional ricotta. Taste and add salt, if needed.

    Video

    Notes

    Any leftovers will keep for around four days in the refrigerator. It's normal for the liquid to separate with storage. Just give it a stir before serving.

    Nutrition

    Nutrition Facts
    Vegan ricotta recipe
    Amount per Serving
    Calories
    73
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Sodium
     
    116
    mg
    5
    %
    Potassium
     
    117
    mg
    3
    %
    Carbohydrates
     
    3
    g
    1
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    13
    IU
    0
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    32
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Frequently asked questions

    What is vegan ricotta made of?

    Vegan ricotta ingredients can vary from recipe to recipe. This one uses tofu as the base.

    Can you put tofu in a food processor?

    Yes! The food processor transforms the tofu into a spreadable, creamy, cheesy consistency.

    Can you freeze tofu ricotta?

    Freezing and then thawing tofu causes it to release water, which could alter the texture. I do not recommend freezing tofu ricotta.

    More Easy tofu recipes

    • Easy Vegan Quiche Lorraine
    • Crunchy Panko Tofu (baked or air fryer)
    • Vegan Stuffed Mushrooms with Creamy Basil Tofu Ricotta
    • Vegan Sausage Rolls

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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