A vegan substitute for ricotta cheese is easy to make by crumbling firm tofu with lemon juice, olive oil, nutritional yeast, and herbs. This savory, tender mixture is ready in about 20 minutes and works in pasta, lasagna, stuffed vegetables, or as a spread.
Ingredients
- 1 block firm or extra-firm tofu, 14 oz (397 g), drained
- 2 tablespoons fresh lemon juice (30 ml)
- 1 tablespoon extra-virgin olive oil (15 ml)
- 2 tablespoons nutritional yeast (about 10 g)
- 1 teaspoon white or yellow miso (about 6 g), optional
- ½ teaspoon fine salt (about 3 g), plus more to taste
- ¼ teaspoon garlic powder (about 1 g)
- ⅛ teaspoon freshly ground black pepper (about 0.3 g)
- 2 tablespoons finely chopped fresh basil or parsley (about 5 g)
- 1 tablespoon unsweetened, unflavored plant milk (15 ml), optional, for a softer texture
Instructions
- Drain and press the tofu. Remove the tofu from its package and pour off the liquid. Wrap the block in a clean kitchen towel or several layers of paper towel, set it on a plate, and place a small cutting board or pan on top. Leave it for 10 minutes to remove excess moisture. There is no need to press it completely dry; the goal is to keep the finished ricotta from becoming watery.
- Break the tofu into curds. Put the drained tofu in a medium bowl. Crumble it with clean hands or mash it with a fork until it resembles ricotta curds. Make a mix of small and slightly larger pieces rather than turning the whole block into a smooth paste. If you prefer a finer texture, you can pulse the tofu briefly in a food processor, but use short pulses and stop while some texture remains.
- Mix the seasonings. In a small bowl, stir together the lemon juice, olive oil, nutritional yeast, miso if using, salt, garlic powder, and black pepper. Mixing the seasonings first helps distribute the miso evenly and prevents one salty or lemony patch in the tofu.
- Season the tofu. Pour the lemon mixture over the crumbled tofu. Fold gently with a fork or spatula until the curds are evenly coated. Add the chopped basil or parsley and fold again. Taste a small spoonful; add salt for a more savory flavor or a little more lemon juice for extra tang.
- Adjust the consistency. For a soft, spreadable ricotta, stir in the optional plant milk a teaspoon at a time, stopping when the mixture is as creamy as you want. For a filling that needs to hold its shape, such as for stuffed shells, leave the plant milk out. Let the ricotta sit for 2 minutes after seasoning, then taste once more and make any final adjustments. It is ready to use immediately.
Tips
- Choose the right tofu. Firm tofu gives you soft curds that are easy to mix and scoop; extra-firm tofu makes a sturdier, less moist filling. Silken tofu is not a direct swap here because it tends to become a loose, smooth mixture instead of holding a ricotta-like crumble.
- Press only briefly. A short press makes the seasoning more concentrated, but pressing tofu until very dry can leave the result tough and chalky. If your tofu is already very firm and well drained, blot it thoroughly and check the texture before deciding whether it needs the full 10 minutes.
- Season gradually. Tofu is mild, so lemon and salt make a noticeable difference. Miso and nutritional yeast add savory depth, but both can be salty; if you use miso, taste before adding extra salt. For a brighter flavor, add lemon a teaspoon at a time rather than pouring in more all at once.
- Keep the curds textured. Overmixing is the most common way to lose the ricotta-like consistency. Fold the seasonings through by hand, and add plant milk only if you want a softer spread. A little unevenness is useful: the larger curds give the mixture a more substantial bite.
Serving Suggestions
Use this tofu ricotta anywhere you would use a soft, savory ricotta filling. Spoon it into cooked pasta shells or manicotti, layer it between sheets of lasagna, or tuck it into baked pasta before the dish goes in the oven. For a neat filling, keep it fairly firm and leave out the optional plant milk. It also works in savory stuffed peppers, zucchini boats, or baked vegetables; combine it with chopped greens if you want a fuller filling.
For a quick meal, toss a spoonful through warm pasta with a splash of pasta water and vegetables. The mixture will soften and cling to the pasta, though it will not melt into a stretchy sauce. Spread it on toasted bread or crackers and add sliced tomato, roasted vegetables, or extra herbs. For a simple dip, make it a little softer with plant milk, then serve it with raw vegetables or warm pita. Add the ricotta near the end when using it as a topping so its lemon and herb flavors stay distinct.
Variations
Spinach and herb: Fold in ½ cup (about 75 g) of thawed, well-squeezed frozen spinach, or 1 cup (about 30 g) of finely chopped fresh spinach. Squeeze out excess water first; wet greens can thin the mixture and make pasta filling runny. Add a tablespoon of chopped dill or parsley for a fresh note.
Cashew-style richness: Replace the tablespoon of olive oil with 2 tablespoons (about 30 g) of smooth cashew butter. It makes the mixture richer and slightly creamier, with a faint nutty flavor. This variation is not suitable for people avoiding tree nuts. For a nut-free option, keep the olive oil or use a little extra plant milk to soften the curds.
More lemony or more savory: Add ½ teaspoon of finely grated lemon zest for a fragrant citrus note, or increase the nutritional yeast by 1 tablespoon (about 5 g) for a deeper savory flavor. For a spicy version, add a pinch of red pepper flakes. If you plan to use the ricotta in a strongly seasoned dish, keep the herbs and garlic modest so the filling does not compete with the sauce.
Nut-free and soy-free alternative: If you cannot eat soy, a store-bought vegan ricotta made from a suitable ingredient for your needs is the most dependable one-to-one replacement. Homemade almond-based versions are another possibility, but their texture and flavor differ, and they are not appropriate for a nut allergy. Check packaged ingredients carefully if you are avoiding a specific allergen.
Storage and Reheating
Transfer the ricotta to a clean, covered container and refrigerate it within 2 hours of preparation. It keeps for 3–4 days in the refrigerator. A little liquid may collect as it sits; pour it off or stir it back in, depending on whether you want a firmer filling or a softer spread. Give the mixture a taste before serving, since the herbs can become less fresh-tasting over time.
This is an uncooked, ready-to-eat mixture, so it does not need reheating if you are serving it cold or using it as a fresh topping. If you add it to a baked dish, bake the complete dish according to that recipe. Refrigerate leftovers promptly, and reheat leftover cooked dishes to 165°F (74°C). Avoid leaving the tofu mixture out during a long meal; return it to the refrigerator within 2 hours.
Freezing is possible for up to 2 months, but it changes the texture: thawed tofu can release water and become more grainy or spongy. Freeze it in an airtight freezer-safe container, thaw it in the refrigerator, drain any liquid, and stir well before using. Frozen-and-thawed ricotta is usually better in a cooked filling than served as a fresh spread. Do not store this mixture at room temperature.
Frequently Asked Questions
Does tofu ricotta taste like dairy ricotta?
It has a similar soft, spoonable texture and mild tang, but it does not taste exactly like dairy ricotta. Tofu has its own subtle flavor, while lemon, nutritional yeast, olive oil, and herbs make the mixture savory and rounded. Adjusting the salt and lemon to suit your dish helps it fit naturally into a recipe.
Can I make this without nutritional yeast?
Yes. Leave it out if you do not have it or prefer not to use it. The result will taste a little less savory, so taste the tofu after mixing and add a small amount of extra salt, lemon, or herbs if needed. Nutritional yeast is not the same as baking yeast and is included here for flavor, not for rising.
Can I use this in lasagna or stuffed shells?
Yes. Keep the mixture fairly firm by skipping the optional plant milk, and drain or press the tofu well so the filling does not add excess moisture. You can fold in cooked, well-drained spinach or chopped herbs. Use it as you would a ricotta filling in your preferred lasagna or stuffed-shell recipe.
Can I make vegan ricotta in a food processor?
Yes, but pulse rather than running the machine continuously. Add the crumbled tofu and seasonings, then pulse briefly until the curds look evenly seasoned. Continuous blending can make the mixture smooth and pasty. If that happens, fold in a little extra crumbled tofu to restore some texture.
What can I use instead of miso?
Miso is optional and contributes a rounded, salty savoriness. Simply omit it if you do not have any, then taste and adjust the salt. A small splash of tamari can add savory flavor, but it will make the mixture darker and saltier, so use only a few drops at first.
Can I prepare it ahead?
Yes. Make it up to 2 days ahead and keep it covered in the refrigerator. The seasoning will have time to settle in, though fresh herbs may lose some of their brightness. For the freshest flavor and texture, stir in the herbs on the day you plan to serve it and adjust the lemon and salt after chilling.
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