Creamy Vegan Tofu Ricotta Cheese

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

5 from 1 vote

Creamy, packed with flavors, and made without nuts, this vegan tofu ricotta cheese is a great dairy-free cheese alternative! All you need are a few simple ingredients and 5 minutes to make this recipe.

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.
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

Making using a blender - A blender isn’t ideal for this recipe as the thick texture makes blending difficult, requiring frequent stops to scrape the sides. If it’s your only option, it will work, but you’ll need a bit more patience!
Without a food processor – Finely crumble tofu with your hands, then mix it with the seasonings. This method will yield chunkier ricotta.
For a chunkier texture – To better mimic the texture of regular ricotta, you can pulse everything in a food processor until the tofu reaches the desired texture.
Adjust the consistency – If your vegan ricotta looks dry, add a splash of plant-based milk or water.

Storing - Tofu ricotta can be refrigerated for 5 days or frozen for 3 months. Allow frozen tofu ricotta to thaw overnight in the fridge, and give it a quick mix before enjoying!

Nutrition