Easy Tofu Ricotta (Vegan)

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Make your own vegan ricotta with this easy recipe using tofu. A creamy, rich, and savory dairy-free alternative to ricotta cheese.

A high protein, rich, and flavorful vegan ricotta made at home with a food processor and just five key ingredients! Use this dairy-free tofu ricotta anywhere you would use regular regular ricotta cheese. It’s easy to make and so versatile. Enjoy it in savory and sweet applications – lasagna, sandwiches, dips, toasts, desserts, or pancakes!

tofu ricotta ingredients

Key Ingredients

  • Cashews or Sunflower Seeds Make the ricotta rich and creamy. Cashews yield the best flavor, but sunflower seeds are a good affordable nut-free option. Be sure to use raw, not toasted, for neutral flavor.
  • Firm Tofu Drained but not pressed. Firm tofu adds lots of protein and creates a thick ricotta.
  • Lemon Juice For fresh flavor and acidity. I enjoy the lemon flavor, but you can use white vinegar or apple cider vinegar if you don’t have lemons.
  • Nutritional Yeast For a slight “cheesy” flavor.
  • Miso My secret ingredient in lots of vegan dishes to add umami and extra depth of flavor. White, yellow, red, or mixed miso are all fine.

Tips for Success

Blend cashews/sunflower seeds first Be sure to blend the nuts/seeds first before adding the rest of the ingredients so you don’t end up with a grainy ricotta.

Cashews vs sunflower seeds Cashews are more neutral in flavor and make a smoother ricotta. But if you’re nut-free or the ricotta isn’t the star flavor of your dish (like in lasagna), then sunflower seeds are a great option and much more affordable.

Make it savory or sweet ⟶ I add the optional savory ingredients when making ricotta for lasagna. If you want to use the ricotta in sweet and savory dishes, keep it neutral and add your savory/sweet additions when you make each dish.

spoonful of tofu ricotta close up

Tofu Ricotta FAQ

How long does tofu ricotta last?
This ricotta should last up to 5 days in the fridge when stored in an airtight container. Be sure to use a clean utensil each time you remove some of the ricotta so you don’t introduce bacteria into the container.

How do I use tofu ricotta?
This vegan ricotta can be used anywhere you would use regular ricotta! Here are some ideas:
Lasagna: Layer between lasagna sheets and bolognese/marinara sauce. Spinach ricotta is especially tasty in lasagna!
-Soup: Dollop onto a minestrone or lasagna soup for a creamy component.
-Pizza: Bake a simple cheese-less pizza and dollop some ricotta on after!
-Sandwich: Use it as a spread for your sandwich along with some grilled veggies.
-Toast: Spread on toast with savory or sweet toppings. Grilled mushrooms, zucchini, or tomatoes for a savory toast; or roasted strawberries, figs, or jam for sweet!

Can I freeze tofu ricotta?
The texture of tofu changes when frozen, so this ricotta will not freeze well. If you don’t think you can eat it all within the week, just make a half batch.

Can I make it without miso?
Yes, though I highly recommend adding miso if possible for more umami flavor. If omitting the miso, you will want to at least double the salt.

If you make this tofu ricotta, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Easy Tofu Ricotta (Vegan)

Make your own vegan ricotta with this easy recipe using tofu. A creamy, rich, and savory dairy-free alternative to ricotta cheese.
Prep Time 15 minutes
Course Side Dish
Cuisine Gluten-Free, Italian, Vegan
Servings 6 (about ½ cup per serving)


  • ½ cup (60g) raw cashews or sunflower seeds, soaked in boiled water for 10 minutes
  • 16 oz firm tofu, drained
  • 2 tbsp nutritional yeast
  • 1 lemon, juiced (2-3 tablespoons)
  • ½ tbsp miso
  • ¼ tsp salt

Optional (Savory)

  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • ground black pepper, to taste
  • 200 grams raw spinach


  • Drain soaked cashews/sunflower seeds and place in a food processor. Blend into fine crumbles.
  • Add tofu, nutritional yeast, lemon juice, miso, salt, and any of the optional ingredients (except spinach). Blend until well combined. Taste and add more salt or lemon juice if desired.
  • For spinach ricotta: Blanch raw spinach in a pot of boiling water for 1 minute. Rinse under cold water and once cool enough to handle, squeeze out excess liquid from the spinach. Roughly chop the spinach, then add the ricotta in the food processor. Pulse until combined to your liking.
  • Store the ricotta in an airtight container in the fridge for up to 5 days. Some separation may occur – this is natural and you can just stir it together.

Nutrition per serving: 130 kcal | 9g fat | 1g sat fat | 6g carb | 2g fiber | 9g protein | 163mg sodium

*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

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