Vegan Ricotta Recipe (7 Ingredients!)

GFGluten Free

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Made with only 7 plant-based ingredients, this Vegan Ricotta Recipe is easy, healthy, and delicious! Perfect for Lasagna, Stuffed Shells, and more.

“I would go Vegan, but I just love cheese too much.” If I had a dollar for every time I head that, I would be a very rich lady – but what if I told you you could make your own creamy, cheesy Vegan Ricotta and not know the difference?!

This plant-based ricotta cheese recipe is made from simple (and wholesome!) ingredients, and can be used in both sweet and savory applications. Think stuffed shells, lasagna, cannolis, and more!

Close up photo of vegan ricotta on white plate with gold serving spoon

INGREDIENTS FOR VEGAN RICOTTA RECIPE

This Vegan Ricotta Cheese is made from only 7 plant-based and healthy ingredients, plus it comes together in just about 10 minutes! Plus it tastes so similar to the real dang thing, you probably won’t even notice it’s vegan.

Ingredients for vegan ricotta arranged on kitchen countertop. Clockwise text labels read cashews, nutritional yeast, garlic, pepper, italian seasoning, salt, firm tofu, and lemon juice and zest

There are a few “secret” ingredients to this Vegan Ricotta, which revolve (1) texture and (2) taste.

  • For texture, we’ll use a combination of Firm Tofu for light-ness and Soaked Cashews for creaminess and densiry
  • For taste, we’ll use Nutritional Yeast for umami flavoring, plus some lemon juice and zest for tang.

This recipe also includes optional savory ingredients; if you’re looking for a plain (or sweet) ricotta you can simply leave them out, but the addition of garlic and herbs makes this plant-based cheese alternative even more delicious in savory recipes!

HOW TO MAKE DAIRY-FREE RICOTTA

Side-by-side photos of ricotta ingredients in a food processor before and after blending

This vegan ricotta recipe comes together with only 10 minutes of prep time! I love to use my food processor with its S-blade attachment to get a nice and fluffy texture, but you could also use a high-speed blender with a tamper and blend on high, scraping the sides occasionally with a spatula as needed.

  1. Add all ingredients to a food processor
  2. Process or blend until light and fluffy,
  3. Use immediately, or store in the fridge for up to one week

Vegan ricotta spread on white plate, resting on a cutting board with fresh basil on the side

WAYS TO USE THIS RICOTTA RECIPE:

You can use this tofu ricotta in pretty much any application that calls for Ricotta Cheese, but here are a few other suggestions:

  • Pasta: you can’t go wrong with these Vegan Stuffed Shells! This Vegan Lemon Ricotta Pasta is also so creamy and delicious, or layer it in your favorite vegan lasagna.
  • Veggie-based dishes: if you follow a low-carb diet, try this ricotta in my Eggplant Lasagna, or these Vegan Zucchini Lasagna Roll Ups.
  • BREAD! Dollop this ricotta over some toast with sautéed tomatoes or mushrooms – or put it on some pizza with sautéed spinach and basil (yum!)
  • Sweet Applications: stuff this ricotta inside cannolis, or spread it on sweet toast with fresh fruit or jam.

Vegan ricotta spread on white plate, resting on a cutting board with fresh basil on the side

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Vegan Ricotta Cheese Recipe

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5 from 25 reviews

Made with only 7 plant-based ingredients, this Vegan Ricotta Recipe is easy, healthy, and delicious! Perfect for Lasagna, Stuffed Shells, and more.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Total Time: 10 minutes
  • Yield: ~3 cups
  • Category: Side
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 14 ounce (400 g) block firm tofu, pressed*
  • 1 cup (140 g) cashews, soaked for at least 4 hours*
  • 2 tablespoons nutritional yeast (see notes for “sweet” variation)
  • Juice of 1 lemon
  • 1/2 teaspoon lemon zest (optional)
  • 1 teaspoon salt 

Optional Savory add-ins:

  • 3 to 5 cloves garlic (or 1 tsp garlic powder for a milder flavor)
  • Black pepper, to taste
  • 2 teaspoons Italian seasoning (or other spices/herbs of choice)

Instructions

  1. Whip it Up: Set up a food processor with an S-blade attachment and add the tofu, cashews, lemon zest, lemon juice, nutritional yeast, and salt. Add the garlic, black pepper, and Italian seasoning as well, if you are going for the savory version. Process the mixture for for 45 to 60 seconds, scraping the sides of the food processor with a spatula as necessary. The final mixture should be creamy and fluffy, with a slight texture that melts in your mouth. 
  2. Serve: Enjoy as-is as a dip, or use as desired in any recipe of choice! Store leftovers in an airtight container in the refrigerator for up to 7 days.

Notes

  • Tofu: use a tofu-press if you have one, or wrap your tofu around a clean kitchen towel and place a heavy object on top. Let it sit for at least 30 minutes, ideally. I prefer the softer texture of firm tofu for this recipe, but extra firm tofu will work as well.
  • Cashews: If you forget to soak your cashews ahead of time overnight, you can (1) cover them in boiling water and let sit for 20 minutes, or (2) cover them with water and microwave for 3 minutes, then let sit for 3-5 minutes before draining. If you have a cashew allergy, you can also replace the cashews with blanched slivered almonds, macadamia nuts, or pine nuts.
  • Nut-Free: double the amount of tofu, and add 2 tablespoons of olive oil to the mixture to keep the ricotta creamy. This version will be slightly less fluffy, but still delicious!
  • Sweet: you can use this ricotta in sweet applications as well, but reduce the nutritional yeast to only 1 tablespoon

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This recipe was updated with new copy and photos 12/2022, but the original recipe remains the same.

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Super yummy and great in vegan lasagna, stuffed shells etc!! So glad I found this recipe. Now I can serve more “normal” dishes to non vegan friends and family. 🙂






    1. Raw cashews would be best! Soaking roasted cashews might not work quite as well. With the salt already added you probably wouldn’t need to add the extra salt the recipe calls for.

  2. Made vegan manicotti with this and the Beyond Meat crumbles, amazing!! My 2 Littles devoured it! Will definitely be using this recipe again! Thank you very much 🙂






    1. I can’t remember if I’ve already commented- but wanted to say that I made this for the second or third time yesterday.
      It came out so delicious, even my no vegan husband could not tell the difference
      Thank you!!

    1. We haven’t tested it that way, silken tofu may be too liquidy and not firm enough to have the same texture!

  3. I made this for a lasagne and loved it so much plain that once that stock ran out I made another recipe, blended it further than suggested for ricotta, and its the best bagel schmear/ cream cheese sub I’ve ever tasted! Thank you xx






  4. This was amazing! I used it as the base of a crostini and topped with tomatoes, basil, and balsamic vinegar. Rave reviews! I had some left and topped with olive tapenade the next day. Fantastic again! I did omit the zest as I didn’t want it too lemon forward.






    1. The blender will likely make the consistency too pureed/liquidy. If you only have a blender to use you could do it very carefully, pulsing only and mixing in between. Not recommended but it could work in a pinch!

    1. Soy sauce can be a substitute for nutritional yeast, however if you go that route make sure you add very small amounts at a time. Introducing more liquid may change the consistency and make it more loose.

  5. I like your version better than other versions that are entirely nut-based because the tofu makes it lighter and the texture a little more similar to ricotta. We used it to make calzones and, while it wouldn’t fool anyone into believing it was actual ricotta, it was delicious in its own right and didn’t leave us feeling bloated and logy the way we used to feel after a calzone in our pre-vegan days. I had some left over and smeared it on a bagel this morning — divine!






  6. Used this on top of a vegan lasagne. I used silken tofu as it is all I had. Turned out well. Thanks for sharing.






  7. What could I sub the tofu with? My son has a soy allergy (among many others) and I would love to make this for him. Would anything else work?

    1. You can substitute them with Slivered Almonds or Sunflower Seeds if you can have those! You can also substitute with more Tofu, though the final texture and taste won’t be as realistic

  8. Hello! How many grams (or ounces) in your block of tofu? Wan to make these fab cheese for myself tonight, but dont know what to do with this measurement:(






  9. Like this concept of plant based cheese! Want to try it tomorrow:) please pleeeease, tell me, how much grams ( or ounces?) in your block of tofu? I’m from Russia, and I don’t sure about your measures and scales. And it frustrating sometimes when it comes to American food blogs:( thank you! Xx