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5.0 from 21 votes

Perfect Vegan Ricotta Cheese (5 Minutes!)

Are you ready for the best vegan ricotta? It's creamy, versatile, and perfect for all of your favorite Italian recipes. Only 5 ingredients, 1 bowl, and 5 minutes to make a batch. Rich in plant-based protein, it's a satisfying addition to entree recipes. No nuts, oil, or nutritional yeast.Yield: makes about 2 cups. Recipe lightly adapted from the tofu ricotta in Miyoko Schinner's book Artisan Vegan Cheese.

Prep Time
5 mins
Total Time
5 mins
Servings: 5 servings
Calories: 80 kcal
Course: Side Dish
Cuisine: Italian-American Fussion

Ingredients

  • 1 (14 oz) package firm tofu Extra firm can also be used.
  • ½ cup plain, unsweetened vegan yogurt See Notes.
  • 1 tablespoon lemon juice
  • ¾ teaspoon fine sea salt or mineral salt See Notes re: sweet recipes.
  • ¾ teaspoon garlic powder
  • ¾ teaspoon Italian seasoning blend

Instructions

    Cup of Yum
  1. There's no need to press the tofu, but we do want to remove some of the water. Drain the package, and wrap a tea towel or paper towels around the block of tofu. Holding the tofu over the sink lightly squeeze to remove some of the water. Place the tofu in a bowl with the other ingredients.
  2. Use a fork to mash the tofu and incorporate it with the yogurt and seasonings. Mash until the ricotta is as creamy as you like.
  3. Taste for seasoning, adding more yogurt, garlic, salt, and herbs, if desired. The tofu ricotta can be used now in a recipe or refrigerated for later use.

Notes

  • Yogurt 
  • Whether made from oats, coconut, cashews, almonds, or soy, look for a plain, unsweetened non-dairy yogurt for this recipe. If you have trouble finding one in your local grocery store, you can always make your own. I have two yogurt recipes - cashew and almond. 
  • Sweet vs Savory Uses
  • The seasonings in this recipe are geared toward savory recipes. If you're planning to make a sweet recipe with ricotta, omit the garlic powder and Italian seasoning and start with half the amount of salt. Taste and adjust, adding more lemon if desired. 
  • Storage
  • Store vegan ricotta in an airtight container in the refrigerator for up to 5 days. As it sits some liquid may separate. Either stir it back in or strain it away. Tofu ricotta is freezer friendly. From frozen, thaw overnight in the refrigerator.

Nutrition Information

Calories 80kcal (4%) Carbohydrates 4g (1%) Protein 8g (16%) Fat 4g (6%) Cholesterol 0mg (0%) Sodium 355mg (15%) Fiber 1g (4%) Calcium 164mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 80

% Daily Value*

Calories 80kcal 4%
Carbohydrates 4g 1%
Protein 8g 16%
Fat 4g 6%
Cholesterol 0mg 0%
Sodium 355mg 15%
Fiber 1g 4%
Calcium 164mg 16%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.