This recipe for Vegan Ricotta is the absolute easiest vegan cheese you’ll ever make from scratch! Thick, creamy, and undeniably cheesy, it’s an indispensable staple that works perfectly in all your favorite recipes. You won’t believe it’s dairy-free!

Vegan ricotta dip with toast platter

One of the biggest complaints I hear about going vegan is that it’s so hard to give up dairy. That might have been the case just a few years ago, but now there are genuinely delicious, accessible, and affordable options out there for every craving. That said, you can still do even better than packaged cheese by making your own at home- And you’ll be shocked by how effortless it is!

Vegan ricotta is the best cheese to try making yourself. All it takes is a quick trip through the food processor or blender, and you’ll have a restaurant-worthy meal starter to layer, stuff, and slather all over your favorite dishes. You don’t have to give up anything when you have this recipe on hand.

Why You’ll Love This Tofu Ricotta

Cheese is often the most difficult thing to contemplate giving up when transitioning to a plant-based diet. The good news is that you don’t have to! This version of ricotta tastes every bit as rich and savory as the dairy counterpart and is so much better for you.

  • Low fat. Most recipes for plant-based cheese start with a rich base of cashews. While delicious, it’s also very calorie-dense and relatively high in saturated fat. For weight loss or weight maintenance, this is a smart alternative.
  • High in protein. Tofu is the key ingredients here, coming in the forms of both silken and extra-firm bean curd. That adds up to a whopping 20 grams of protein in the whole batch!
  • Recipe-ready in 5 minutes. If you’re planning a more labor-intensive dish like lasagna or baked ziti, the last thing you want to do is start with a complicated component. This ricotta won’t slow you down one bit.
  • Only 5 ingredients, or 6 if you count the salt. Between the preservatives, thickeners, and stabilizers typically added to commercial ricotta options, that’s way less than even conventional packaged dairy!
Ingredients for vegan ricotta with labels

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Tofu –You’ll need both silken tofu, packed in aseptic (shelf-stable) boxes and extra firm tofu, packed in water and refrigerated, usually near the produce section.
  • Nutritional yeast – Also known as “nooch” for short, this indispensable flaky yellow powder is the key to creating cheesy, buttery flavor without any dairy. You can find it with spices and seasonings or in the baking aisle in most grocery stores.
  • Vinegar – Either white vinegar or apple cider vinegar is ideal for their mild flavor.
  • Garlic powder – Fresh garlic would be too sharp and harsh here. Garlic powder is also best for even distribution throughout the mixture.
  • Kosher salt – If using standard table salt instead, use about half as much is called for. You can always add more to taste.

How to Make Vegan Ricotta Cheese

Making vegan ricotta cheese from scratch is surprisingly easy. Here’s how to do it:

  • Add the silken tofu, nutritional yeast, vinegar, garlic powder, and salt to a blender or food processor and puree until smooth.
  • Add the extra firm tofu and pulse until incorporated but not totally smooth.

Tips for Success

Being such a simple and neutral base, vegan ricotta is your blank canvas to dress up however your heart desires. Here are a few ideas for personalization:

  • Add fresh herbs for a bright summery flavor. Fresh basil is my favorite, followed closely by parsley, thyme, oregano, and rosemary. A touch of lemon zest is a great way add excitement too. Just chop them finely and fold them in by hand at the end, to taste.
  • Make rosa ricotta, AKA pink ricotta, by blending in 1 to 2 tablespoons of tomato paste. An extra handful of finely chopped sun dried tomatoes is a great way to add more savory, umami depth of flavor.
  • Don’t forget, ricotta is great for desserts, too! Make a sweet version by mixing in your favorite fruit jam or preserves, like blueberry strawberry, or apricot, to taste. Serve with crackers or spread on toast for a healthy treat.
  • If you want a thicker ricotta, use twice as much extra firm tofu. That usually means the full package, since there’s typically 14 – 16 ounces of tofu in a water-packed container.

What To Serve With Vegan Ricotta

Bring back all your family favorites and Italian specialties with this ace up your sleeve! Tofu ricotta is ideal for using in:

Closeup of vegan ricotta

How To Store

Leftover ricotta can be stored in an airtight container in the refrigerator for up to 5 days. Stir thoroughly before using.

Can I Freeze Tofu Ricotta?

Yes! Vegan ricotta is great to prepare in advance and keep frozen for impromptu dinner needs. Simply in an airtight container in the freezer for up to 3 months. To use, let thaw in the refrigerator overnight, or on the counter at room temperature for 1 to 2 hours.

Vegan ricotta on toast

More Vegan Cheese Recipes

Enjoy friends! If you make this One Pot Red Lentil Chili, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!

Vegan ricotta dip with toast platter

Vegan Ricotta

This recipe for Vegan Ricotta is the absolute easiest vegan cheese you’ll ever make from scratch!  Thick, creamy, and undeniably cheesy, it’s an indispensable staple that works perfectly in all your favorite recipes.
5 (from 2 ratings)

Ingredients

  • 1 (12.5 ounce) container silken tofu, drained
  • 1/4 cup nutritional yeast
  • 2 tablespoons white vinegar or apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt
  • 7.5 ounces extra firm tofu, drained

Instructions 

  • Add the silken tofu, nutritional yeast, vinegar, garlic powder, and salt to a blender or food processor and puree until smooth.
  • Add the extra firm tofu and pulse until uniform, but not totally smooth.

Notes

  • Add fresh herbs for a bright summery flavor. Fresh basil is my favorite, followed closely by parsley, thyme, oregano, and rosemary. A touch of lemon zest is a great way add excitement too. Just chop them finely and fold them in by hand at the end, to taste.
  • Make rosa ricotta, AKA pink ricotta, by blending in 1 to 2 tablespoons of tomato paste. An extra handful of finely chopped sun dried tomatoes is a great way to add more savory, umami depth of flavor.
  • Don’t forget, ricotta is great for desserts, too! Make a sweet version by mixing in your favorite fruit jam or preserves, like blueberry strawberry, or apricot, to taste. Serve with crackers or spread on toast for a healthy treat.
  • If you want a thicker ricotta, use twice as much extra firm tofu. That usually means the full package, since there’s typically 14 – 16 ounces of tofu in a water-packed container.
Calories: 9kcal, Carbohydrates: 1g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.04g, Sodium: 181mg, Potassium: 30mg, Fiber: 0.2g, Sugar: 0.1g, Vitamin C: 0.002mg, Calcium: 4mg, Iron: 0.2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.