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!
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.
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💚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
📃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!
✔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.
❄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.
🧂More vegan dips and condiments
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📖 Recipe
Creamy Tofu Ricotta
Equipment
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
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
- 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.
Nutrition
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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