How to make tofu ricotta?

You can use this vegan tofu ricotta cheese in many recipes, you will see. You can use it to make fried lasagna rolls or finish a soup, or even make a sandwich. This tofu ricotta is creamy, flavorful, and very easy to prepare.

vegan tofu ricotta recipe

Ingredients to prepare tofu ricotta

  • Tofu. Use extra firm tofu and squeeze out as much liquid as possible.
  • Lemon. You can use the lemon zest as well.
  • Garlic. It is better to use pressed garlic, so it mixes better with the rest of the ingredients.
  • Nutritional Yeast. This is the nutritional yeast I use, I buy mine on Amazon, but it’s fine whatever brand you like.
  • Red crushed pepper. Just because a little chili makes everything taste better, don’t you think?
  • Salt
  • Extra virgin olive oil
Vegan tofu ricotta ingredients

How to make tofu ricotta cheese?

  • Food processor (affiliate link). The easiest way to do this tofu ricotta recipe is in the food processor (affiliate link), put everything in the container, press it, and that’s it. The nice thing about doing it this way is that you can control the texture really well.
  • Blender. Add everything to the blender and turn on on low-medium speed. I don’t love this method because the ingredients may not mix well, and you can’t control the texture.
  • By hand. Beat all the ingredients by hand with a wooden spoon in a large bowl. Beat, beat, beat until everything is well mixed and has the consistency of ricotta cheese.
tofu ricotta in the food processor

How to use vegan tofu ricotta.

tofu ricotta

Other recipes that you may like:

So here is the recipe for these vegan tofu ricotta recipe and I hope you like it as much as I do. Take a picture of your creation and share on FB or Instagram.

If you want to make this recipe later on, save it on Pinterest.

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Tofu ricotta recipe

Use this creamy, flavorful, and easy to prepare vegan tofu ricotta cheese to make fried lasagna rolls, soup, or in a sandwich.
10 mins
0 mins
10 mins
2 cups
Calories: 97kcal


  • 1 -14 oz block of extra firm tofu (400 grs)
  • 2 tablespoons lemon juice
  • 2-3 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 6-10 fresh basil leaves
  • 1 teaspoon salt
  • ½ teaspoon dried chili flakes
  • 1 clove garlic , pressed


  • Put all the ingredients in the bowl of the food processor and pulse until everything is well mixed and you have the ricotta consistency.
    Check for seasoning and adjust if necessary.


Store in the fridge in a tightly-closed container for three to four days. 
You can freeze for up to three months. 


Serving: 125grs | Calories: 97kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 1172mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 6mg | Iron: 1mg
Course: Basics
Cuisine: Italian
Diet: Gluten Free, Vegan
Keyword: tofu ricotta recipe, vegan ricotta, vegan ricotta recipe
Author: Piloncillo&Vainilla

The nutritional information of this recipe and of all on the page is approximate. Exact values are not guaranteed.

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