Creamy and cheesy Easy Vegan Tofu Ricotta. Perfect as a dip or making your favorite vegan lasagna. Easy, healthy, and absolutely delicious! Dairy-free and nut-free.
The way I see it, you’ve got two choices when it comes to making vegan Italian food. One, you can buy that fake ass cheese that ain’t no better than the crap that comes from cow secretions. Or, you can make this Easy Vegan Tofu Ricotta and give your arteries a freaking break. Are you ready?
Let’s get it on!
Let me just say, I have NEVER regretted going vegan or plant-based. Not once! And, if you read my story, you’ll understand why. The years of stuffing crap down my gullet, including and especially cheese, wreaked havoc on my body and heart. Finally, I woke up and those things are no longer an issue.
But, for the sake of being transparent and honest, there are times I think about lasagnas and manicottis stuffed with delicious, decadent, rich ricotta cheese. I’m happy to say those cravings are very short-lived and much less severe. And, it’s primarily because I have found what I consider to be the perfect remedy. My Easy Vegan Tofu Ricotta. BOOM!
When faced with a dilemma, like a cheese craving, you can either succumb to it or kick its ass. I choose the latter because I refuse to go back to my old way of life. The high blood pressure, cholesterol issues, diabetes and all the other ailments that threatened my life. NO WAY!
So, I did a lot of recipe research along with a lot of tweaking and testing. I finally hit on something I really liked. Personally, I feel this is a really great ricotta replacement. It’s delicious, creamy, cheesy, low-fat, loaded with protein and can be used anywhere you would use traditional ricotta.
And, one of the best things about this recipe? You can adjust to your own taste preferences. Unlike all those boring and unhealthy store-bought products. Just sayin’…
This Easy Vegan Tofu Ricotta is not just great for lasagnas and manicottis. You can dump it on a veggie pizza, drop some on top of plain pasta with marinara sauce, or even serve as an appetizer. It goes great with crackers and/or bread. The possibilities are endless. And, it’s stupid simple to make.
All you need is a block of tofu; nutritional yeast; some seasonings; a little lemon and you’re good to go. The spinach is not really necessary, but I always like to get a little green in my food. Oh, and did I mention the time? You can do this in about 10 MINUTES!
I really think you’re going to like this Easy Vegan Tofu Ricotta. It’s creamy, cheesy, delicious, healthy and incredibly simple to make. Did I mention that already?
If you do make it I want to know. So, please leave a comment below with a star rating. And, share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work.
Easy Vegan Tofu Ricotta
Dairy-free, nut-free, creamy, cheesy heaven. Use this Easy Vegan Tofu Ricotta anywhere you would use traditional, heart clogging, cholesterol-raising ricotta!
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 9 servings 1x
- Category: Filling, Side, Snack
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 1 14 oz. block firm or extra firm tofu (NOT Silken)
- Ā½ cup fresh spinach (chopped or whole)
- Ā¼ – Ā½ cup nutritional yeast (depending on how “cheesy” you want your ricotta)
- 3 tbsp. Italian seasoning. Or (you can use 1 Tbsp. dried basil, 2 Tbsp. dried oregano)
- Juice of one lemon
- 1 tsp. garlic powder
- 1 tsp. salt
Instructions
- Break tofu apart and put in food processor. Add lemon juice, nutritional yeast, Italian seasoning, garlic powder and salt. Blend until fairly smooth and ingredients are well combined.
- Add spinach and pulse 8-10 times or until spinach is chopped well and incorporated into ricotta. That’s it…you’re done.
Nutrition
- Serving Size: 2 Tbsp.
- Calories: 54
- Sugar: 0.2 g
- Sodium: 268.1 mg
- Fat: 2 g
- Carbohydrates: 2.9 g
- Fiber: 1.3 g
- Protein: 5.9 g
- Cholesterol: 0 mg
Other Recipes You Might Enjoy
Check out some of my other “cheese” alternatives recipes. My Plant-Based Parmesan, Game Day Cheese Dip, & Easy Vegan Lasagna Rolls!
And, I have other tofu recipes as well. My Damn Good Tofu Scramble is incredible, especially when it’s paired with my Spicy Vegan Breakfast Sausage. Also, don’t forget my one ingredient Easy Baked Tofu (20 Minutes!). It’s great on salads and stir fries.
Enjoy!
Great taste. I never liked real ricotta before so this was yummy. Worth cleaning the food processor for.
Am I draining and pressing the tofu for this recipe?
Drain it, but don’t press it.
Hi Shane- I donāt own a food processor. Iām wondering if I could make this in my Vitamix. Thank you so much! I love all your recipes!
You should have no problem though you may need to use your tamper. But, you should be good.
Hi Shane. I feel like weāre close friends because I use your recipes so often.
Iām wanting to make a lasagna with this ricotta and freeze it to then bake and serve on Christmas. I know tofu can change texture with freezing. What do you think about freezing this in a a lasagna?
Iād appreciate your feedback.
I see no reason why it wouldn’t work. But, I have yet to do it.
Hey Shane, just a quick question, the Tofu used abive, is it cooked or it can be used raw ?
Raw.
Wondering whether frozen spinach(partially thawed) can be substituted? Loving your blog & recipes!!
Hi, Christina! Thank you so much. Yes, you can use thawed frozen spinach.
Perfect in every way! Used this in a lasagna…delicious and super easy!
Thank you!
Hi
Iām new to wfpb but am loving your recipes and info! Question: is the tofu in this recipe refrigerated or the kind on shelf ? Thanks so much!
Debbie
This type would be in the refrigerated section.
Trying this soon!!!! I dont see anywhere to press the tofu. Is that correct? Just drain it and crumble into the food processor? Thank you for all you do for those of us who are transitioning into a healthier lifestyle!
Looks delicious. What does juice of 1 lemon mean in the number of tablespoons? Asking cause the lemons here are hugeeee!
About 2 Tbsp. š
Hi Shane, love this ricotta, I could just eat it all by itself haha! Iām using some on my wfpb pizza tonight, but wondering if the leftover ricotta can be frozen? Either on its own, or in stuffed shells?
Thanks so much!
I made a similar tofu ricotta a few months age, and realized that my allergy to citrus fruits really prevented me from enjoying it. Your recipe looks cleaner than the one I used, but I cannot use the lemon juice. Can you think of a non-citrus liquid that would adequately replace the lemon juice? I would really love a good lasagna about now!
Hi, Barbie! You could try balsamic vinegar, red wine vinegar, white vinegar, or even white wine. I hope this helps. Blessings.
Thank you! I made this today for a lasagna I was making and it was awesome!!
This was excellent and very cheese-like. Easy to make too. Thanks!
Thank you!
I made this for a Butternut Squash Lasagna and it was amazing! I omitted spinach. I used vegan mozzarella and some vegan gouda along with the Ricotta for the Lasanaga layers and ate 2 plates of it. Seriously so good!
Thank you, Michele!!!
I traditionally make deep dish pizza for the super bowl. I went wfpb in March and thought my deep dish pizza days were over. But I saw this recipe and thought I would substitute it for the cheese and make a deep dish for the bowl. Oh my goodness! My husband and I loved it. My husband who is not fully plant-based said he really didn’t miss the cheese! Thanks Shane. I have guests coming this weekend for dinner who are not healthy eaters. I think I may make your lasagna roll ups now that I have made your ricotta. I think that too will be fabulous and they won’t even know it’s good for them š
Wow, that is so great, Debbie! Thanks for reaching out. Blessings.
Hi Shane! I just subscribed and I’m excited to see what recipes that you have made and are sharing with us lucky people!!!! The tofu ricotta is what caught my eye and now here I am subscribed! I’ll talk to you another time, I’m going to check out your other cool recipes!
Thank you!Kathy
Thank you, Kathy! I’m glad you’re here and hope you enjoy the recipes. Please don’t hesitate to reach out with any questions or comments. Blessings.
Thank you so much! This recipe was delicious!!! I used it to make stuffed shells.
Youāre welcome, Maura! So glad you liked it. Stuffed shells are one of our favorites. Thanks for reaching out.
I’m not really digging nutritional yeast flavor for ‘cheese’ replacement. I do love it in tofu scramble. Do you think nutritional yeast can be left out of ‘cheesy’ recipes and still be tasty? (maybe not cheesy but savory)
Itās totally possible. Itās always worth a shot!
This one is a winner! It was the best layer in my veggie lasagna last night.
Thanks, GiGi!!!
Hi Shane,
Firstly your cabbage soup is insanely delicious!
Unfortunately I can eat soy. Is there a substitute, especially for your ricotta recipe?
Thank you for your time
You could try cashews or a non-soy tofu. They do exist.
Have just made and enjoyed this recipe. It is a keeper. I didnāt have Spinach so substituted Bright green small curly leaf kale, and it worked very well. Have just finished lunch using it, lettuce leaves smothered with the Rocotta, and long sliced Lebanese cucumber, rolled in the lettuce, and then a Brown Rice cake smothered in it, to eat with tomato slices. Yum. Thank you.
Thanks, Gillian! So glad you enjoyed it. And, thanks for reaching out.
Thank you for this! Super easy and delicious!