• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
    • Breakfast & Brunch
    • Lunch & Dinner
    • Vegetarian Sides
    • Vegan Desserts
    • Drinks
    • Gluten- Free
    • Refined-Sugar Free Desserts
    • 10 Ingredients or Less
    • 30 Minutes or Less
  • Popular Recipes
  • About
    • Discount Codes
    • Lifestyle
  • Work With Me
  • Subscribe

ShortGirlTallOrder logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Popular Recipes
  • Breakfast + Brunch
  • Lunch & Dinner Mains
  • Vegan Desserts
  • Drinks
  • About
  • Work with me
  • Follow ShortGirlTallOrder On:

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes » Vegetarian Lunch + Dinner

    Vegan Tofu Ricotta

    Published: Mar 8, 2021 · Modified: Aug 23, 2021 by Megan · This post may contain affiliate links.

    686 shares
    Jump to Recipe
    two pictures of tofu ricotta with text overlay "vegan & dairy-free spinach tofu ricotta"

    This is truly the best Vegan Tofu Ricotta recipe you will ever try! It's full of flavor, made with 8 easy ingredients, & actually resembles the texture of a real ricotta cheese while being completely dairy-free!

    scoop of green spinach tofu ricotta getting spooned out of a larger bowl

    When I tell you I am OBSESSED with this spinach tofu ricotta, I mean it! While I still eat real cheese occasionally, I am always looking for vegan cheese substitutes that ACTUALLY taste good and mimic the taste and texture of real cheese. Well, this dairy-free ricotta cheese recipe does just that!

    Ingredients

    Did I mention this homemade ricotta is nut-free, oil-free, & gluten-free too? Here is a quick recap of the ingredients needed for this recipe (full quantities in recipe card):

    overhead shot of labeled ingredients for tofu ricotta including spinach, firm tofu, nutritional yeast, garlic powder, Italian seasoning, salt, lemon juice, and parsley

    How to make tofu ricotta

    The first step is to press the tofu. While some moisture is good, I like to press my tofu for about 5 minutes to get out excess water.

    After that, just add everything to a blender or food processor and blend until smooth. It really is that easy!

    ingredients in blender including spinach, tofu, nutritional yeast, spices, and lemon juice
    Tofu ricotta ingredients in blender before blending

    FAQ & Expert Tips

    Can you substitute tofu for ricotta cheese?

    Yes! I actually find this substitute works great as a 1:1 replacement in many savory dishes calling for ricotta cheese like lasagna, cannelloni, pizza, or stuffed shells. It also can be a great salad topping as raw tofu is totally fine to eat without extra cooking time.

    Can I use this tofu ricotta in desserts?

    This specific recipe is really meant for savory food. However, if you want to adapt to a dessert recipe I'd recommend just blending together the tofu and lemon juice from this recipe. Then, mix in powdered sugar until the dairy-free ricotta reaches your desired sweetness. Doing this makes it a great substitute for vegan cannolis!

    How do I store leftover tofu ricotta?

    Leftover tofu ricotta can be stored in a closed container in the fridge for 3-5 days.

    Can I freeze tofu ricotta?

    I really do recommend storing in the fridge and eating within 5 days, but it can be stored in the freezer in a closed container up to 1 month. Just keep in mind, when it defrosts it will have a slightly different texture and may not be as creamy and smooth.

    Is there a good substitute for nutritional yeast?

    Honestly, not really. Nutritional Yeast gives this recipe a cheesy flavor and it's a really unique ingredient flavor-wise. If you can't find it you can just omit it from the recipe.

    a bowl of spinach tofu ricotta with parsley on top

    Tofu ricotta recipe suggestions:

    Here are a few of my absolute favorite recipes to use this vegan ricotta in:

    • Vegan Puttanesca Lasagna
    • Vegan Stuffed Shells
    • Vegan Lentil Baked Ziti
    • Vegan Garlic Herb Pizza Dough. Make this homemade dough and use this dairy free ricotta in place of cheese!
    • Southwest Tofu Scramble (great if you want cheese mixed in!)
    • And...I honestly love it as a base for avocado toast. So yummy!

    I hope you all enjoy this Vegan Tofu Ricotta! Definitely let me know if you have any more recipe requests on ways to use this delicious vegan cheese. Enjoy!

    -TSG

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    a bowl of spinach tofu ricotta with parsley on top

    Vegan Tofu Ricotta

    This creamy vegan ricotta is made with tofu for a dairy-free, oil-free, & gluten-free cheese!
    4.80 from 5 votes
    Print Pin
    Course: Vegetarian Lunch + Dinner
    Cuisine: Italian
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • 16 oz firm tofu must be firm, silken tofu will not work
    • 1 cup fresh spinach packed
    • ¼ cup nutritional yeast
    • ¼ cup fresh parsley can sub 1:1 for fresh basil
    • 2 tablespoon lemon juice about 1 lemon juiced
    • 1 teaspoon salt use less if desired
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian seasoning
    • 1-2 tablespoon water/oat milk optional- for a thinner ricotta

    Instructions

    • First, cut the tofu in half and press between towels for about 5 minutes to get rid of any excess water.
    • Next, add all of the ingredients including the firm tofu, spinach, nutritional yeast, parsley, lemon juice, garlic powder, Italian seasoning, and salt to a blender and blend until smooth.
    • If needed, add in 1-2 Tbsp oat milk to thin out the ricotta and make it spreadable. Enjoy immediately or use in your favorite dish!

    Notes

    • Tofu Ricotta can be stored in a closed container in the fridge for 3-5 days or in the freezer up to 1 month.
    • This vegan ricotta can be subbed 1:1 for real ricotta cheese in most recipes and tastes especially great in my Vegan Puttanesca Lasagna and Vegan Baked Ziti

    Nutrition

    Serving: 1g | Calories: 114kcal | Carbohydrates: 6g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 595mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1028IU | Vitamin C: 10mg | Calcium: 164mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
    « Southwest Tofu Scramble
    Vegan Cinnamon Bread »

    Sign up for our newsletter!

    And receive our FREE ebook with 6 must make SGTO vegan dinner recipes ready in 40 minutes or less!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Citrus Season Favorites:

    • overhead shot of dried citrus wheels including blood oranges, navel oranges, limes, and lemons
      How to make dried/dehydrated citrus
    • Grapefruit Olive Oil Cake with a slice cut out on top of a cake stand with grapefruit glaze and dried grapefruits on top
      Vegan Grapefruit Olive Oil Cake
    • plate of lemon pasta with peas, leeks, and fresh oregano on top
      Vegan Lemon Butter Pasta with Peas & Leeks
    • multiple lemon poppyseed muffins with lemon glaze and fresh lemons
      Vegan Lemon Poppy Seed Muffins
    • orange cookies with glaze and orange zest layered on a white wood board
      Vegan Orange Cardamom Sugar Cookies
    • a martini cocktail glass filled with a lemon drop with a dried lemon slice and dried lavender spring as garnish
      Lavender Lemon Drop Martini

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Resources

    • All Recipes
    • Popular Recipes
    • Discount Codes

    Terms & Conditions

    • Privacy Policy & Disclaimer

    Copyright © 2023 ShortGirlTallOrder®. All Rights Reserved.