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    Easy Vegan Tofu Ricotta

    Jump to Recipe·Print Recipe
    Easy Vegan Tofu Ricotta

    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.

    Easy Vegan Tofu Ricotta

    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!

    Easy Vegan Tofu Ricotta

    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!

    Easy Vegan Tofu Ricotta

    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’…

    Easy Vegan Tofu Ricotta

    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!

    Easy Vegan Tofu Ricotta

    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.

    Print
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    Easy Vegan Tofu Ricotta

    Easy Vegan Tofu Ricotta

    ★★★★★ 5 from 10 reviews
    • Author: Shane Martin
    • Prep Time: 5 minutes
    • Cook Time: 6 minutes
    • Total Time: 11 minutes
    • Yield: 9 servings 1x
    • Category: Filling, Side, Snack
    • Cuisine: Italian
    • Diet: Vegan
    Print Recipe

    Description

    Dairy-free, nut-free, creamy, cheesy heaven. Use this Easy Vegan Tofu Ricotta anywhere you would use traditional, heart clogging, cholesterol-raising ricotta!


    Ingredients

    Scale
    • 1 14 oz. block firm or extra firm tofu (NOT Silken)
    • ½ cup fresh spinach (chopped or whole)
    • ¼ – ½ 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

    1. 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.
    2. 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

    THANKS SO MUCH FOR YOUR SUPPORT!

    Donations and tips are more than welcome and help to keep this site running.
    CLICK here to donate and show your support!

    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!

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    Reader Interactions

    Comments

    1. Amy Caruthers

      December 27, 2022 at 9:26 pm

      Hi Shane- I don’t own a food processor. I’m wondering if I could make this in my Vitamix. Thank you so much! I love all your recipes!

      Reply
      • Shane Martin

        December 28, 2022 at 11:16 pm

        You should have no problem though you may need to use your tamper. But, you should be good.

        Reply
    2. Holly

      December 13, 2022 at 7:14 pm

      Hi Shane. I feel like we’re close friends because I use your recipes so often.

      I’m 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?

      I’d appreciate your feedback.

      Reply
      • Shane Martin

        December 14, 2022 at 4:34 pm

        I see no reason why it wouldn’t work. But, I have yet to do it.

        Reply
    3. Adedayo

      August 20, 2022 at 8:41 pm

      Hey Shane, just a quick question, the Tofu used abive, is it cooked or it can be used raw ?

      Reply
      • Shane Martin

        August 20, 2022 at 10:55 pm

        Raw.

        Reply
    4. Christina

      August 01, 2022 at 3:49 pm

      Wondering whether frozen spinach(partially thawed) can be substituted? Loving your blog & recipes!!

      Reply
      • Shane Martin

        August 02, 2022 at 5:53 pm

        Hi, Christina! Thank you so much. Yes, you can use thawed frozen spinach.

        Reply
    5. ROBERTA KAUFMANN

      April 12, 2022 at 7:51 pm

      Perfect in every way! Used this in a lasagna…delicious and super easy!
      Thank you!

      ★★★★★

      Reply
    6. Debbie

      August 22, 2021 at 8:43 am

      Hi
      I’m 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

      Reply
      • Shane Martin

        August 24, 2021 at 4:38 pm

        This type would be in the refrigerated section.

        Reply
    7. Mel

      August 21, 2021 at 7:44 am

      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!

      ★★★★★

      Reply
    8. Maela

      July 13, 2021 at 9:59 pm

      Looks delicious. What does juice of 1 lemon mean in the number of tablespoons? Asking cause the lemons here are hugeeee!

      Reply
      • Shane Martin

        August 07, 2021 at 11:11 am

        About 2 Tbsp. 🙂

        Reply
    9. Luci

      May 23, 2021 at 8:06 pm

      Hi Shane, love this ricotta, I could just eat it all by itself haha! I’m 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!

      ★★★★★

      Reply
    10. Barbie

      March 12, 2021 at 6:09 pm

      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!

      Reply
      • Shane Martin

        March 12, 2021 at 10:20 pm

        Hi, Barbie! You could try balsamic vinegar, red wine vinegar, white vinegar, or even white wine. I hope this helps. Blessings.

        ★★★★★

        Reply
    11. Susan

      September 07, 2020 at 3:19 pm

      Thank you! I made this today for a lasagna I was making and it was awesome!!

      ★★★★★

      Reply
    12. David

      April 26, 2020 at 10:17 am

      This was excellent and very cheese-like. Easy to make too. Thanks!

      ★★★★★

      Reply
      • Shane Martin

        April 28, 2020 at 10:13 pm

        Thank you!

        Reply
    13. Michele

      March 17, 2020 at 7:38 pm

      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!

      Reply
      • Shane Martin

        March 18, 2020 at 10:30 am

        Thank you, Michele!!!

        Reply
    14. Debbie

      February 03, 2020 at 5:02 pm

      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 😉

      ★★★★★

      Reply
      • Shane Martin

        February 03, 2020 at 9:28 pm

        Wow, that is so great, Debbie! Thanks for reaching out. Blessings.

        Reply
    15. Kathy

      January 26, 2020 at 11:01 pm

      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

      Reply
      • Shane Martin

        January 27, 2020 at 11:32 pm

        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.

        Reply
    16. Maura

      March 24, 2019 at 2:55 pm

      Thank you so much! This recipe was delicious!!! I used it to make stuffed shells.

      Reply
      • Shane Martin

        March 24, 2019 at 3:04 pm

        You’re welcome, Maura! So glad you liked it. Stuffed shells are one of our favorites. Thanks for reaching out.

        Reply
    17. Liz

      September 12, 2018 at 8:58 pm

      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)

      Reply
      • Shane Martin

        September 12, 2018 at 9:18 pm

        It’s totally possible. It’s always worth a shot!

        Reply
    18. Gigi Carter

      April 16, 2018 at 11:54 pm

      This one is a winner! It was the best layer in my veggie lasagna last night.

      ★★★★★

      Reply
      • Shane Martin

        April 17, 2018 at 7:36 am

        Thanks, GiGi!!!

        Reply
    19. Gillian Roberts

      April 09, 2018 at 11:07 pm

      Have just made and enjoyed this recipe. It is a keeper. I didn’t 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.

      ★★★★★

      Reply
      • Shane Martin

        April 10, 2018 at 7:41 am

        Thanks, Gillian! So glad you enjoyed it. And, thanks for reaching out.

        Reply
    20. Michael

      April 03, 2018 at 3:10 pm

      Thank you for this! Super easy and delicious!

      ★★★★★

      Reply

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