Vegan Tofu Ricotta
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This Vegan Tofu Ricotta requires just a few ingredients and is the perfect addition to lasagnas and pizzas! Ready in just 5 minutes!
How to use Vegan Tofu Ricotta
It is no surprise that I love adding vegan ricotta to my recipes. From The Best Vegan Lasagna to Ricotta Stuffed Shells with Creamy Pesto to Cherry Tomato Ricotta Flatbreads – it is obviously a go-to ingredient in TSV recipes.
And while it is pretty easy to find in the stores these days, it can be kinda pricey. Which is why I have spent time perfecting my own tofu version, that is not only cheap, but it is easy too!
Oh, and delicious…obviously.
Ingredients to Make Vegan Tofu Ricotta:
- firm tofu
- lemon juice
- vegan parm
- olive oil
- garlic
- salt & pepper
Throw it all in a food processor until smooth and call it a day. A seriously easy recipe that you will have so many uses for!
Need more recipe inspo? Check these out:
Vegan Tofu Ricotta
Ingredients
- 14 oz firm tofu drained and patted dry
- 1 lemon juiced
- 1 tbsp vegan parmesan
- 1 tbsp olive oil
- 1 clove garlic peeled
- salt & pepper
Instructions
- Combine all of the ingredients in a food processor and blend until combined.
- Taste and adjust seasonings as needed.
- Transfer to a bowl and use immediately or place in the fridge until ready to use.
Video
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Can this be frozen?I would like to make a big batch of ravioli and freeze for a later date
Can this be made in a high speed blender?
Hi Lyn – that should work, you will just want to run it on a low speed so you still have some texture!
Excited to try this!! What vegan parmesan do you use?
I used GoVeggie!
I’m a vegan beginner. Do we need to cook the tofu or once tofu is out of the package you just put on the blender?
You don’t cook the Tofu. Just drain and then pat dry. Put into the blender, add other ingredients and you are done !
No need to cook, just straight to the blender 👍
Have made this many times, my go-to Vegan Lasagna! Easy to make with Kosher ingredients
Yay! So glad you like it!
How long will this last for the fridge if I make extra?
I would say 3 days. Once tofu is out of the package, it doesn’t last too long.
I only had medium-firm tofu so I used that and added about 1/2 cup of raw cashews (ground them up first) to thicken it up, and used nutritional yeast instead of vegan parmesan. Delicious in “free form” mushroom ricotta ravioli!
Yum – those ravioli sound delish!
This recipe looks amazing . I tried to subscribe to your news letter but I never get a confirmation in my email. Is your auto responder working? I love the recipes that is why I want to subscribe. They actually look delicous unlike a lot of other vegan meals I have seen
Thanks
Hi Valene – I went ahead and added you to the newsletter list. Be sure to add my email (rene@thissavoryvegan.com) to your address book to ensure all of my emails make it to your inbox 🙂 Excited to have you in the TSV fam!
I just started chucking things in, nutritional yeast, more parm, garlic salt, because it just had too much of a tofu taste for me. But I think it’s a good base recipe!
I just made this and I am blown away! Creamy, hint of garlic and vegan parm made this as good (or better) than the real thing. Thank you!
Woo – so glad you liked it! It is the perfect addition to so many recipes!
Would extra firm tofu work ok or would it be too firm?
I think it would be too firm. You need that moisture that firm tofu still has.
I have a question.
Do you need to cook it? Baked or grill?
Or just add to something raw.
Thanks
No need to cook it. You can add it to lasagna, pizza or pastas. Anything you would normally use ricotta in 🙂
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Do you think extra firm tofu would be ok?
No – it probably won’t break apart easily.
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SIlken or regular tofu? I’ve tried the regular before with something like this, and it came out out? But would silken work better? Thanks!
I use regular, firm tofu. I think silken would have too much liquid.
Subbed the vegan parm for nutritional yeast. It was perfect in lasagna. Also added a pinch of nutmeg and a bit of dried parsley flakes (as my grandma’s lasagna recipe calls for), it was perfect. Had absolutely no soy taste or “tofu taste”
How long does this keep for? Can I make a bunch and freeze for later use or put in fridge a few days later for a different receipe?
Yes – you can do both! It should last in the fridge for 7 days and in the freezer for a few months.
I don’t have vegan parmesan. What can I use to replace it? Nutritional yeast?
You can – it will have a slightly different flavor though.
Looks yummy! I’m going to try using this in some lasagna…lasagna is just not the same without ricotta!
Nancy
Totally agree – enjoy!