5-minute Vegan Tofu Ricotta

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

5 from 1 vote

With just 5 ingredients and 5 minutes, you can make delicious, creamy tofu ricotta at home! Use it like you would regular ricotta: to make lasagna, stuffed pasta shells, for dipping, or as a spread.

Prep Time5

Total Time5

Course: Condiment, Snack

Cuisine: American

Diet: Gluten Free, Kosher, Low Calorie, Vegan, Vegetarian

Servings: 2 tablespoons servings

Calories: 31kcal

Author: Meesha

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

US Customary - Metric

Instructions

Break tofu into smaller chunks and add them to the food processor along with the rest of the ingredients.
Pulse until desired texture; you can make it as chunky or as smooth as you like. Add a splash of water or milk if the mixture looks dry.
Give it a taste, adding more seasonings if needed. Your tofu ricotta is ready to be served!

Notes

Helpful tips

Make in a blender - It is possible to make vegan ricotta in a blender. However, it needs more patience, as you will need to stop frequently to scrape down the sides.
Without a food processor – Finely crumble tofu into tiny pieces, then mix in seasonings. Add a few spoonfuls of plain vegan yogurt for extra creaminess. The resulting ricotta will be chunkier.

Storing - Tofu ricotta can be refrigerated for 5 days or frozen for 3 months. I like portioning it using silicone trays.

Allow frozen tofu ricotta to thaw overnight in the fridge, and give it a quick mix before enjoying!

Nutrition