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!




  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.



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