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    Home » Sauces, Dressings and Dips

    Creamy Tofu Ricotta

    Published: Jul 14, 2021 · Modified: Oct 21, 2022 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    2 images of a plate of tofu ricotta served with spoon with text between the pictures.
    Graphic with an image of a plate of tofu ricotta served with spoon with text below the image.
    Dipping a cracker in a plate of ricotta with text overlay.

    This amazing vegan tofu ricotta is creamy, rich, light, and versatile. It is super easy to make and is ready in 5 minutes. Use it in any dish that calls for ricotta! 

    Spooning some tofu ricotta from a plate with crackers and half of a lemon beside.

    If you are looking for a good substitute for ricotta, this tofu ricotta is a must-try! It is incredibly thick and creamy without being overly heavy. I love using it as a dip or spread for toast, but you can also use it to make dishes like lasagna or pasta bakes. 

    Jump to:
    • 💚Why you will love this recipe 
    • 🧀What you will need 
    • 📃Ingredient notes and substitutions 
    • 🔪How to make 
    • ✔Helpful tips 
    • ✨Variations 
    • ❄Storing suggestions
    • 🍕Ways to use 
    • 🧂More vegan dips and condiments
    • 📖 Recipe

    💚Why you will love this recipe 

    • Fluffy, thick, and packed with flavors 
    • Versatile and works in both sweet and savory recipes 
    • Simple to prepare - ready in 5 minutes 
    • Vegan, dairy-free, and nut-free 

    🧀What you will need 

    Ingredients needed like lemon, nutritional yeast, tofu, miso, and garlic powder.

    📃Ingredient notes and substitutions 

    • Tofu - I highly recommend using an extra firm or firm tofu. You do not need to press your tofu for this recipe. 
    • Lemon juice - Gives tofu ricotta its tanginess. Use freshly squeezed ones if possible. 
    • Miso - an optional ingredient, gives a nice boost of umami to the ricotta. 

    🔪How to make 

    Crumble up tofu and add it to the food processor along with the rest of the ingredients. Blend until smooth. Your tofu ricotta is ready to be served! 

    Chunks of tofu, nutritional yeast, miso, and seasonings in a food processor.
    Tofu ricotta in a food processor on a grey background.

    ✔Helpful tips 

    • This recipe can be made without a food processor. To do so, mash tofu finely using a fork or potato masher. Transfer it to a large mixing bowl, and add the rest of the ingredients. This will yield vegan ricotta that is chunkier but still delicious! 
    • To make grainer ricotta, pulse your ingredients instead of blending them until desired texture is achieved. 
    • If you plan to use it in sweet recipes, omit the miso, black pepper, and garlic powder. You will also want to reduce the amount of salt used. 

    ✨Variations 

    Herb ricotta - Add a few tablespoons of freshly chopped herbs of choice, like chives, parsley, or cilantro. You can also increase the amount of garlic powder to yield a more garlic-ky dip. 

    Spinach ricotta - Add a handful of fresh spinach to the food processor, and give it a few pulses until the leaves are thoroughly mixed into the ricotta. You can also use frozen spinach, but let them thaw and squeeze out excess water before adding them in. 

    Ricotta dip - To make a whipped ricotta dip, add a tablespoon of olive oil along with fresh herbs of choice, like thyme, chives, and parsley, and 1-2 teaspoons of maple syrup. Blend well until light and smooth in a food processor. 

    A plate of ricotta cheese served with a spoon with crackers and lemon beside.

    ❄Storing suggestions

    Fridge - Keep tofu ricotta in a jar or sealed container. It will stay well in the refrigerator for up to 5 days. 

    Freezer - To freeze, first portion them up into individual portions using freezer containers. You can then freeze them for up to 3 months. Let them thaw overnight in the fridge before using. 

    🍕Ways to use 

    • Pasta dishes - Use it to make lasagna, pasta bakes, stuffed shells, or as a simple pasta sauce with cooked pasta of choice. 
    • As a dip - I love using it as a dip for raw veggies, breadsticks, and crackers. 
    • Spread - This vegan ricotta works super well as a spread for toast or even in wraps and burritos. I also sometimes use it as a spread for pizzas and flatbreads.
    • In sweet recipes - Use it as a filling for cannoli and almond milk crepes or even to make breakfast foods like ricotta pancakes.
    A plate of tofu ricotta with a cracker dipped in it with more crackers and lemon beside.

    🧂More vegan dips and condiments

    • Creamy Chickpea Cookie Dough Hummus
    • Smoked Paprika Hummus (Vegan)
    • Creamy Dark Chocolate Hummus
    • Quick Vegan Italian Dressing

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    A plate of ricotta served with a spoon with crackers and lemon beside.

    Creamy Tofu Ricotta

    Meesha
    This amazing vegan tofu ricotta is creamy, rich, light, and versatile. It is super easy to make and is ready in 5 minutes. Use it in any dish that calls for ricotta!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Condiment, Snack
    Cuisine American
    Servings 10 2 tablespoons servings
    Calories 31 kcal

    Equipment

    • food processor

    Ingredients
     
     

    • 1 block extra-firm tofu drained
    • 2 tablespoons nutritional yeast
    • 2 tablespoons lemon juice or lime juice
    • ½ tablespoon miso optional
    • 1 teaspoon garlic powder
    • salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Crumble up tofu with your hands and add it to the food processor.
    • Place in the rest of the ingredients, and pulse until smooth.
    • Give it a taste, adding more seasonings if needed. Your tofu ricotta is ready to be served!

    Notes

    Helpful tips
    • This recipe can be made without a food processor. To do so, mash tofu finely using a fork or potato masher. Transfer it to a large mixing bowl, and add the rest of the ingredients. This will yield vegan ricotta that is chunkier but still delicious! 
    • To make grainer ricotta, pulse your ingredients instead of blending them until desired texture is achieved. 
    • If you plan to use it in sweet recipes, omit the miso, black pepper, and garlic powder. You will also want to reduce the amount of salt used. 
     
    Storing - Keep tofu ricotta in a jar or sealed container. It will stay well in the refrigerator for up to 5 days. 
     To freeze, first, portion them up into individual portions using freezer containers. You can then freeze them for up to 3 months. Let them thaw overnight in the fridge before using. 

    Nutrition

    Calories: 31kcalCarbohydrates: 2gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gSodium: 115mgPotassium: 100mgFiber: 0.5gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 13mgIron: 1mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

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