Vegan Ricotta – Simple Vegan Blog

Vegan ricotta, a vegan version of ricotta cheese. It’s cheesy, requires only 4 ingredients, and is ready in just 5 minutes. Quick and easy!

This vegan ricotta is just delicious. It’s savory, cheesy, easy to make, and 100% nut-free! It tastes so good you’ll really think you’re eating the real thing. Besides, it is made with tofu, so it’s packed with good-quality vegetable protein.

This recipe is so simple you can actually make it every day. It’s a great and easy way of making vegan cheese, and it’s also affordable because it doesn’t require any nuts. Truly the perfect non-dairy cheese for those who are lactose-intolerant.

You can also customize it with your favorite ingredients and add some spinach or spread it onto some crackers or enjoy it as a dip with crudités, as well as eat it with some bread. It’s delicious!

Vegan ricotta cheese, made with tofu and a few other easy-to-find ingredients. It’s cheesy and of course dairy-free, and it’s made in just 5 minutes. With this very simple recipe, you won’t miss cheese ever again!

Ingredient notes

• Firm tofu: firm or extra firm tofu work best for this recipe. Soft or silken tofu is also a good choice, but I prefer the other two.
• Lemon juice: you could also use white or apple cider vinegar, but lemon juice works best.
• Nutritional yeast: it gives this recipe the cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast. However, nutritional yeast is the best choice.

Pro tips

• You could also incorporate spices like garlic powder or onion powder, ground black pepper, or fresh or dried herbs such as oregano or basil.

How to make vegan ricotta

• Chop the tofu and add it to a food processor or a blender.
• Add all the remaining ingredients and blend until smooth.
• Enjoy your vegan ricotta immediately.

How to store

• Fridge: keep it in an airtight container in the refrigerator for up to 5 days.
• Freezer: store the leftovers in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight. 

Is ricotta vegan?

No, regular ricotta is not vegan because it is a kind of dairy cheese.

Serving suggestions

This dairy-free ricotta works great with plenty of different dishes. You can use it as a dip with some crudités or vegan bread, or spread it onto some crackers or vegan pizza.

You can even add it to pasta recipes like vegan stuffed shells or vegan lasagna, or to any other recipes that call for ricotta cheese.

Looking for more vegan cheese recipes?

Did you make this vegan ricotta recipe?

Please leave a comment and rate it below. We’d love to hear from you!

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Vegan Ricotta

• 
  
  Author:
  
  Iosune
• 
  
  Prep:
  
  5 mins
• 
  
  Total:
  
  5 mins
• 
  8 1x
• 
  How to
• 
  Italian
• 
  Vegan

Servings 8 1x

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Vegan ricotta, a vegan version of ricotta cheese. It’s cheesy, requires only 4 ingredients, and is ready in just 5 minutes. Quick and easy!

Ingredients

• 10 oz firm tofu (275 g), drained
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 tsp salt

Instructions

1. Chop the tofu and add it into a food processor or a blender. I don’t usually press it, but it’s up to you.
2. Add all the remaining ingredients and blend until smooth.
3. Use it as a dip with some crudités or vegan bread, spread it onto some crackers or vegan pizza, or even use it with vegan stuffed shells or vegan lasagna.
4. Store the leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Thaw overnight in the fridge.

Notes

• Use firm or extra firm tofu. Using silken or soft tofu is not a good idea.
• You could also add other spices like garlic or onion powder, or fresh or dried herbs such as oregano or basil.
• Nutritional yeast gives this recipe the cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast. However, nutritional yeast is the best choice.

Nutrition

• Serving Size: 1/8 of the recipe
• Calories: 61
• Sugar: 0.3 g
• Sodium: 93.3 mg
• Fat: 3.1 g
• Saturated Fat: 0.4 g
• Carbohydrates: 2.8 g
• Fiber: 1.8 g
• Protein: 7.4 g