Vegan Ricotta Cheese
A good vegan ricotta recipe is a staple in any plant-based cook’s playbook. And this is our recipe for the best nut-free vegan ricotta. It’s easy to make in your food processor, more budget-friendly than cashew-based versions, and can be used as a dairy-free ricotta cheese substitute in both sweet and savory dishes!
Ingredients
- 1 16 oz. package firm tofu, pressed
- 1/4 cup nutritional yeast
- 2 Tbsp extra virgin olive oil
- 2 Tbsp miso paste
- 2 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1/2 tsp salt
Instructions
- Add all the ingredients to a large food processor and process until smooth and creamy, stopping to scrape down the sides as necessary.
- If you like a grittier ricotta, pulse it 10-12 times until everything is mixed up and the tofu is broken up completely. You can also just crumble everything into a bowl with your hands and stir in the seasonings, but I don’t find this gets it to be as flavorful as using a food processor or blender.
- If you want a super smooth and creamy ricotta (more like a whipped ricotta), blend for up to 1 minute on high until everything is smooth and a little shiny.
- Taste and adjust seasonings. Then, use in your favorite recipes as a 1:1 sub for ricotta cheese like zucchini lasagna, stuffed shells, and ricotta pancakes!
Video
Notes
Substitution Options
- For the firm tofu: Extra firm tofu will work but it will create a thicker texture. If using extra firm tofu, I’d skip the pressing and just drain and use. Do not use silken or soft tofu.
- For the nutritional yeast: Feel free to skip this or replace with 1 tsp ground mustard for a slightly different flavor.
- For the olive oil: If you’re oil-free, feel free to skip this ingredient. It will create a less decadent texture.
- For the miso paste: You could be able to get away with subbing some sauerkraut brine to get the fermented flavor. I know it sounds weird, but it works! You can also leave this out and up the ACV by 1-2 Tbsp. I’d taste it before adding the full 2 Tbsp though!
- For the lemon juice: Feel free to sub more apple cider vinegar for the lemon juice.
- For the ACV: Similarly, you can sub more lemon juice for apple cider vinegar. White vinegar and rice vinegar will also work.
How to Store Leftover Tofu Ricotta
- In the fridge: Store any leftover ricotta in the fridge for 5-7 days in an air-tight container.
- In the freezer: Freeze vegan ricotta in an airtight container (or use 1/2 cup Souper Cubes to freeze in perfect portions!) for up to 6 weeks.
Nutrition
Calories: 63kcalCarbohydrates: 3gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 308mgFiber: 1g
Tried this recipe?Let us know how it was!