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Tofu ricotta in a white bowl, topped with oregano
30 min or less, Easy, Gluten Free, Nut free, Oil free, Sauces, Dips and Dressings, Under 400 calories, Vegan Basics, Vegan Recipes

Tofu Ricotta (Vegan, Nut-Free)

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This Tofu Ricotta can be made in just 5 minutes using only your food processor. It’s soft, creamy and filled with fresh herbs, making it a great dairy/nut-free alternative for use in many different recipes!

A white bowl filled with tofu ricotta cheese, topped with an oregano leaf.

Long ago (before I was dairy-free), cheese was one of my all-time favorite foods, and it took me awhile to get over the addiction. I remember wondering how I would survive in a world without cheese. But boy was I wrong!

One thing I love about living a plant-based lifestyle is that I don’t have to feel deprived of the foods I once enjoyed. There is always (or almost always) a healthier version of your favorite cheese that you can buy, or create yourself. Ricotta cheese is no exception.

With this Tofu Ricotta, you can fulfill your ricotta cheese craving by adding this delicious alternative to Lasagna Rolls or many other dishes. And the best part- you won’t have that crappy “I just ate dairy” feeling.

Now of course, nut-based cheeses like this Almond Ricotta are always a front runner, but it’s also nice to have a “nut-free” version like this Tofu Ricotta recipe. It’s perfect for those with allergies or trying to cut down on fat.

And did I mention it’s also ridiculously EASY to make?

It’s as simple as this; break out your food processor, add all the ingredients in, mix it up, and voila!

The result? A creamy, cheesy, slightly grainy cheese- very similar in texture to ricotta- and perfect for adding into dishes where you would use ricotta. And it only takes 5 minutes to prepare. No pressing tofu, no using a cheesecloth, no fuss.

An overhead shot of a bowl of tofu ricotta with a spoon and fresh herbs in the background.

Tips/Suggestions for making this dairy-free ricotta a success:

  • This recipe calls for using a food processor (which works best). If you don’t have a food processor, but have a blender, you can also use that. The consistency may be a little less like ricotta texture, but will still work well in recipes. Just make sure you don’t over-blend.
  • If you don’t have fresh herbs on hand, you can use 1 tablespoon dried oregano and 2 tablespoons dried basil. Or even 3 tablespoons Italian seasoning.
  • Be sure to drain the liquid from the package of tofu. However, you do not need to press the tofu or remove any moisture/liquid.
  • This ricotta can be used anywhere you would use traditional ricotta, such as in vegan lasagnas, stuffed shells, manicotti, eggplant parmesan, (or even pizza, avocado toast, mashed potatoes, or simply spread on a cracker).

How to make this Tofu Ricotta:

As mentioned, making this cheese is insanely simple.

To a food processor, add the tofu, breaking into pieces while adding.

Then add the basil, oregano, garlic powder, nutritional yeast, salt, lemon juice, almond milk, vinegar and maple syrup.

Finally, blend until thoroughly combined.

2 photos showing the before and after of making tofu ricotta in a food processor.

Depending on the food processor you are using (and how sharp the blade is), your consistency may be slightly different. If the tofu sticks to the side of the food processor, open the lid, scrape off the sides, and blend again. This recipe makes 2 cups tofu ricotta cheese.

Transfer to an airtight container and store in the fridge for about 5 days.

A bowl of tofu ricotta with a spoon sticking into the bowl.

Helpful Tools:

  • Food Processor: A food processor is the recommended piece of equipment for this recipe. If you only have a blender on hand, see the tips in the notes section.
  • Lemon Squeezer– I use this tool to squeeze juice from lemon and limes. It works as it should. =)
  • Santoku Knife– this is my favorite ceramic knife and just the right size for chopping all sorts of herbs, veggies, etc.

If you make this Tofu Ricotta, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

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Tofu Ricotta (Vegan, Nut-Free, Gluten-Free)

Tofu ricotta in a white bowl.

This Tofu Ricotta can be made in just 5 minutes using only your food processor. It’s soft, creamy and filled with fresh herbs, making it a great dairy/nut-free alternative for use in many different recipes!

  • Author: Christin McKamey
  • Prep Time: 5
  • Total Time: 5
  • Yield: 8 1x
  • Category: Sauces
  • Method: Food Processor
  • Cuisine: Cheese
Scale

Ingredients

Instructions

  1. To a food processor**, add the tofu, breaking into pieces while adding. Then add the basil, oregano, garlic powder, nutritional yeast, salt, lemon juice, almond milk, vinegar and maple syrup. Blend until thoroughly combined. If the tofu sticks to the side of the food processor, open the lid, scrape off the sides, and blend again. Don’t over-blend.

    This recipe makes 2 cups tofu ricotta cheese (1/4 cup per serving). This ricotta can be used anywhere you would use traditional ricotta, such as in vegan lasagnas, stuffed shells, manicotti, eggplant parmesan, mashed potatoes, (or even pizza, avocado toast, or simply spread on a cracker). Store in an airtight container in the fridge for about 5 days.

Notes

  • *Be sure to drain the liquid from the package of tofu. However, you do not need to press the tofu or remove any moisture/liquid.
  • **This recipe calls for using a food processor (which works best). If you only have a blender, you can also use that. However, the consistency may be a little less like ricotta texture with a blender, but will still work well in recipes. Don’t over-blend.
  • If you don’t have fresh herbs on hand, you can use 1 tablespoon dried oregano and 2 tablespoons dried basil. Or even 3 tablespoons Italian seasoning.

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 65
  • Sugar: .6
  • Sodium: 162.8
  • Fat: 2.8
  • Carbohydrates: 3.4
  • Protein: 6.3

Keywords: tofu ricotta, vegan tofu ricotta, vegan ricotta, dairy free ricotta, tofu ricotta recipe, dairy free ricotta cheese, vegan cheese

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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