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    Vegan Tofu Ricotta

    December 4, 2018 By Rene 36 Comments

    This Vegan Tofu Ricotta requires just a few ingredients and is the perfect addition to lasagnas and pizzas! Ready in just 5 minutes!

    Jump to Recipe
    This Vegan Tofu Ricotta requires just a few ingredients and is the perfect addition to lasagnas and pizzas! Ready in just 5 minutes! | ThisSavoryVegan.com #thissavoryvegan #veganricotta

    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.

    This Vegan Tofu Ricotta requires just a few ingredients and is the perfect addition to lasagnas and pizzas! Ready in just 5 minutes! | ThisSavoryVegan.com #thissavoryvegan #veganricotta

    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!

    This Vegan Tofu Ricotta requires just a few ingredients and is the perfect addition to lasagnas and pizzas! Ready in just 5 minutes! | ThisSavoryVegan.com #thissavoryvegan #veganricotta

    Need more recipe inspo? Check these out:

    • The Best Vegan Lasagna
    • The Ultimate Vegan Lasagna
    • Vegan Sausage & Ricotta Pizza
    This Vegan Tofu Ricotta requires just a few ingredients and is the perfect addition to lasagnas and pizzas! Ready in just 5 minutes! | ThisSavoryVegan.com #thissavoryvegan #veganricotta
    Print Pin
    4.78 from 9 votes

    Vegan Tofu Ricotta

    This Vegan Tofu Ricotta requires just a few ingredients and is the perfect addition to lasagnas and pizzas! Ready in just 5 minutes!
    Course sauce
    Cuisine Italian
    Keyword cream sauce, ricotta, vegan cheese
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 1.5 cups
    Calories 343kcal

    Ingredients

    • 14 oz firm tofu drained and patted dry
    • 1 lemon juiced
    • 1 tablespoon vegan parmesan
    • 1 tablespoon 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

    Nutrition

    Calories: 343kcal | Carbohydrates: 14g | Protein: 26g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 64mg | Potassium: 112mg | Fiber: 4g | Sugar: 3g | Iron: 4mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    This Vegan Tofu Ricotta requires just a few ingredients and is the perfect addition to lasagnas and pizzas! Ready in just 5 minutes! | ThisSavoryVegan.com #thissavoryvegan #veganricotta

    « Weekly Vegan Dinner Plan #43
    Weekly Vegan Dinner Plan #44 »

    Reader Interactions

    Comments

    1. Pat

      August 06, 2022 at 6:10 am

      Can this be frozen?I would like to make a big batch of ravioli and freeze for a later date

      Reply
    2. Lyn

      May 26, 2021 at 5:35 pm

      Can this be made in a high speed blender?

      Reply
      • Rene

        May 29, 2021 at 10:49 am

        Hi Lyn - that should work, you will just want to run it on a low speed so you still have some texture!

        Reply
    3. Suzy

      February 09, 2021 at 11:35 am

      Excited to try this!! What vegan parmesan do you use?

      Reply
      • Rene

        February 09, 2021 at 1:47 pm

        I used GoVeggie!

        Reply
        • Karen

          March 01, 2021 at 10:28 am

          5 stars
          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?

          Reply
          • Scarlett

            March 05, 2021 at 1:53 pm

            You don't cook the Tofu. Just drain and then pat dry. Put into the blender, add other ingredients and you are done !

            Reply
          • Rene

            March 07, 2021 at 8:42 am

            No need to cook, just straight to the blender 👍

            Reply
    4. Hadassah

      January 08, 2021 at 10:00 am

      5 stars
      Have made this many times, my go-to Vegan Lasagna! Easy to make with Kosher ingredients

      Reply
      • Rene

        January 11, 2021 at 9:56 am

        Yay! So glad you like it!

        Reply
    5. Lisa

      November 05, 2020 at 8:59 am

      How long will this last for the fridge if I make extra?

      Reply
      • Rene

        November 11, 2020 at 10:12 am

        I would say 3 days. Once tofu is out of the package, it doesn't last too long.

        Reply
    6. Jessica

      May 12, 2020 at 10:07 am

      5 stars
      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!

      Reply
      • Rene

        May 19, 2020 at 1:00 pm

        Yum - those ravioli sound delish!

        Reply
    7. Valene

      January 09, 2020 at 3:39 am

      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

      Reply
      • Rene

        January 10, 2020 at 8:31 am

        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!

        Reply
    8. Rachel

      November 25, 2019 at 1:31 pm

      3 stars
      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!

      Reply
    9. Laura

      November 06, 2019 at 9:26 am

      5 stars
      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!

      Reply
      • Rene

        November 14, 2019 at 9:20 am

        Woo - so glad you liked it! It is the perfect addition to so many recipes!

        Reply
    10. Hayley

      May 31, 2019 at 12:42 pm

      Would extra firm tofu work ok or would it be too firm?

      Reply
      • Rene

        June 02, 2019 at 2:37 pm

        I think it would be too firm. You need that moisture that firm tofu still has.

        Reply
    11. B

      March 26, 2019 at 7:03 am

      I have a question.
      Do you need to cook it? Baked or grill?
      Or just add to something raw.
      Thanks

      Reply
      • Rene

        March 26, 2019 at 10:05 am

        No need to cook it. You can add it to lasagna, pizza or pastas. Anything you would normally use ricotta in 🙂

        Reply
    12. Marcy

      February 09, 2019 at 9:13 pm

      Do you think extra firm tofu would be ok?

      Reply
      • Rene

        February 10, 2019 at 8:56 am

        No - it probably won't break apart easily.

        Reply
    13. Christina K

      January 08, 2019 at 1:16 pm

      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!

      Reply
      • Rene

        January 08, 2019 at 5:39 pm

        I use regular, firm tofu. I think silken would have too much liquid.

        Reply
    14. AJ

      January 04, 2019 at 1:05 pm

      5 stars
      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"

      Reply
    15. Ana

      January 04, 2019 at 5:25 am

      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?

      Reply
      • Rene

        January 05, 2019 at 8:42 am

        Yes - you can do both! It should last in the fridge for 7 days and in the freezer for a few months.

        Reply
    16. Shannon

      December 10, 2018 at 1:05 am

      I don't have vegan parmesan. What can I use to replace it? Nutritional yeast?

      Reply
      • Rene

        December 10, 2018 at 4:55 pm

        You can - it will have a slightly different flavor though.

        Reply
    17. Nancy Dobbins

      December 05, 2018 at 5:29 am

      Looks yummy! I'm going to try using this in some lasagna...lasagna is just not the same without ricotta!
      Nancy

      Reply
      • Rene

        December 05, 2018 at 7:49 am

        Totally agree - enjoy!

        Reply

    Trackbacks

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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