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–+ servings
A bowl with vegan tofu ricotta cheese and some bread slices around.
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4.76 from 41 votes

Vegan Tofu Ricotta Cheese

This vegan tofu ricotta cheese is a dairy-free alternative to classic ricotta. It's so cheesy and made in just 5 minutes with only 4 ingredients!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizers, How to, Side Dish, Snacks
Cuisine: Italian
Diet: Vegan
Servings: 8
Calories: 53kcal
Author: Iosune

Ingredients

  • 14 ounces firm tofu drained
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 1 and ½ teaspoons salt
US Customary - Metric

Instructions

  • Chop the tofu and add it to a food processor or a high-speed blender. I don’t usually press it, but it’s up to you.
  • Add all the remaining ingredients and blend until smooth.
  • Use the ricotta as you would traditional dairy ricotta, for both sweet and savory dishes, or as a spread or dip. For sweet dishes, I would add less salt, though.

Notes

  • This recipe yields about 1 and ½ to 1 and ¾ cups (360-420 ml).
Substitutions:
  • Soft or silken tofu is also a good choice, but I prefer to use firm or extra firm tofu for the best texture.
  • You could also use white or apple cider vinegar instead of lemon juice, but I think this cheese tastes better when using lemon juice.
  • If you can’t find nutritional yeast, you could also use brewer’s yeast, but keep in mind not all brands of brewer's yeast work as some of them have a strong bitter flavor.
Storage:
  • Refrigerator: store the leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezer: store the leftovers in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator overnight. 

Nutrition

Serving: 1serving | Calories: 53kcal | Carbohydrates: 3g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 438mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg