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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!
4.67 from 3 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Italian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings


  • 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


  • 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!


  • 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


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!