Vegan Ricotta Recipe
A healthy, nut-free, low-calorie alternative to ricotta cheese, made with tofu, perfect for lasagna, cannelloni, and other baked dishes.
How to Make the Best Vegan Ricotta
If you’ve been searching for a dairy-free ricotta that actually delivers on texture and flavor, this vegan ricotta made from tofu is a game-changer. It’s creamy, herb-flecked, and comes together in just a few minutes with ingredients you likely already have on hand. Best of all, it’s nut-free, making it perfect for those with allergies.
This plant-based ricotta is incredibly versatile. Use it as a one-to-one substitute in your favorite Italian dishes like lasagna, stuffed shells, manicotti, or even spread on crusty bread with a drizzle of olive oil. The tofu base gives it a light, fluffy texture while the herbs and garlic add layers of fresh flavor.
At just 69 calories per quarter cup, this vegan ricotta lets you enjoy all your favorite comfort foods without the guilt. The optional nutritional yeast adds a subtle cheesy depth that makes this taste surprisingly close to the real thing. Once you try it, you’ll want to keep a batch in your fridge at all times.
Vegan Ricotta
A healthy, nut-free, low-calorie alternative to ricotta cheese, made with tofu, perfect for lasagna, cannelloni, and other baked dishes.
Ingredients
Vegan Ricotta
Instructions
Vegan Ricotta
- Drain the tofu (no need to press it dry), break it up with your hands and place it along with the other ingredients in a food processor.
- Pulse repeatedly until combined well and coarsely ground, but not totally smooth.
- Use it like you would ricotta cheese—great in lasagna, manicotti, stuffed shells, and more.
Notes
- Add more olive oil for extra richness.
- Use 1 teaspoon of herbs de Provence, Italian herbs, or dried oregano if fresh herbs aren't available.
- Nutritional yeast adds a savory, cheesy flavor—adjust to taste.
