If you're vegan, you know that finding cheese substitutes can be a challenge. But with this easy vegan ricotta cheese recipe (nut-free), you'll never have to go without again! This cheese is perfect for lasagnas, ravioli, empanadas, and other Italian dishes. So give it a try today and see how amazing it is!
Learn how to make this cheese alternative that is delicious, healthy, and easy to make! This recipe can be used in other vegan recipes or eaten alone.
How often have you stopped reading a recipe after you got to the list of ingredients and saw… vegan ricotta? I stopped… several times. But it wasn’t until I determined to veganize it. After all, I have fun veganizing recipes and have successfully veganized way more complex ones!
To my surprise, it was straightforward, and the best thing is that it is one of those preparations you can use in many other recipes, just like the vegan parmesan cheese.
🤔 What is vegan ricotta made of?
The answer is it can be made from different things that help reassemble the taste and texture of real ricotta. To make vegan ricotta you could use unsweetened almond milk, soaked sunflower seeds, make a cashew ricotta recipe (with raw cashews), or make this version outlined here made with tofu.
Plant-based ricotta will definitely be lighter ricotta, as it doesn't have the saturated fat from real ricotta. Still, whatever your nuts of choice are, plus the olive oil or sunflower seed oil, contribute to giving it a subtle fat component needed to hold everything together. This way, it can be used for your other recipes.
The best vegan ricotta is the one that adapts to your cooking intent, i.e., sweet vs. savory dishes. This is how I make a decision.
What does ricotta taste like?
That was my starting point. So, it tastes like milk and has a very mild flavor. A good recipe should have those characteristics. As in replacing eggs, there is no straight answer to using vegan ricotta in your recipes.
I recommend you ask yourself one question: am I using ricotta on a sweet or savory dish?
- Extra-firm tofu
- Lemon juice
- Extra-virgin olive oil
- Garlic powder
- Nutritional yeast
Optional dried oregano and salt.
This recipe only requires five minutes of your time and a food processor.
First, drain the extra-firm tofu and coarsely crumble it into medium chunks.
Squeeze fresh lemon juice.
Using a blender or food processor, add all measured ingredients and blend until you achieve a smooth consistency. You may have to stop the food processor and scrape down the edges.
Blend the tofu ricotta cheese until creamy.
Note: if using this recipe for sweet goods, skip the garlic powder and oregano. Reduce the salt to half.
Taste the ricotta and adjust, using lemon juice or apple cider vinegar, for more acidity or nutritional yeast for a cheesy flavor. If you use your vegan cheese as a spreadable dish (like cream cheese), you can play it immediately and add fresh basil and olive oil optionally.
If you want the vegan ricotta cheese to achieve a tighter consistency, we suggest using a cheese or tofu press.
I actually just picked the plastic press that came with the fresh dairy ricotta I bought to make the tasting sampling. It comes with a transparent press and cover to see the cheese and is made of flexible material for removing food easily.
I like doing this extra step to make this dairy-free ricotta cheese look like the real thing.
Transfer the ricotta cheese to the press, and with a spoon or spatula, press down the tofu ricotta cheese, then place the press inside of the container where it came, and fill the container with one cup of water, or until it roughly covers the mixture.
Close the lid and let it rest in the fridge for at least 12 hours. You will find that the ricotta cheese may have absorbed some of the water but also detaches from the press, making it easier to unmold.
Apart from the suggested variation for using this tofu ricotta in sweet dishes, here are a few variations you may find handy.
- Garlic powder - you can easily replace it with onion powder.
- Nutritional yeast - use more nutritional yeast if you want a more cheesy flavor. Add one teaspoon at a time, or find some nutritional yeast substitutes.
- Garlic - if you make vegan ricotta cheese for a more savory and rich recipe like vegan cheese recipes, stuffed shells, or veggie lasagna, you can use fresh garlic instead of ground garlic or onion powder. Just remember to remove the green vein.
- Fresh basil - same as above; if you are cooking a savory Italian recipe, feel free to add 2-3 fresh basil leaves to the food processor.
- Olive oil - use sunflower or avocado oil instead.
- Lemon juice - use apple cider vinegar or white wine vinegar instead of lemon juice, using the same proportions.
- Tofu - you can use silken tofu if you want vegan ricotta that is extra soft instead of the usual crumbly one. It also works very well for other dairy-free cheese recipes or even for making a cheese sauce.
🥢 How to serve
Use this vegan ricotta as it is, as part of a vegan charcuterie board, along with baked green plantains (tostones), as a cheese alternative.
Include it in your spinach empanadas or any pasta dish that calls for ricotta, like stuffed shells and dairy-free lasagna.
We also use it as a base to make vegan, gluten-free lasagna.
If your answer is savory, this is the recipe for you or as a vegan cheese dip.
If you are using this vegan cheese for spinach empanadas, vegan lasagna recipe, or use it on your pasta dishes, like stuffed shells (see our vegan stuffed shells recipe), or traditional Creamy Eggplant Pasta with Tomato Ricotta Sauce, you may want to add an extra pinch of salt and pepper.
On the other hand., if you need vegan ricotta for your desserts, I would use a different version, one made either with nut milk or the version outlined here but taking away oregano leaves and garlic powder and only adding a pinch of salt.
But this is no different from regular dairy ricotta; you can find traditional ricotta cheese and savory ricotta (Ricotta Salata, as it is called here in Italy).
You can also use this recipe straight from the food processor for desserts, but make sure to strip away the garlic powder and oregano.
This nut-free vegan ricotta cheese will store well in an airtight container in the refrigerator for up to five days. Preferably, store it in a mason jar.
This dairy-free ricotta cheese won't require fancy equipment.
- Blender, food processor, Nutri-bullet, or immersion blender.
- Optional: spatula and cheese press (or tofu press).
🧀 More vegan cheese and tofu recipes
Learn How to make crispy tofu, and also how to prepare tofu in different ways.
Making your own homemade vegan parmesan is also super easy, which can be used in your favorite Italian recipes, to top your Vegan Stuffed Peppers and mushroom risotto.
⭐ If you try this dairy-free ricotta, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Vegan Ricotta Cheese Recipe (nut-free)
- 8.8 oz extra firm tofu
- 1 tablespoon lemon juice juiced
- 1 tablespoon olive oil extra virgin
- ¼ teaspoon garlic powder ½ if using to prepare things
- ¼ teaspoon oregano dried, optional
- ½ teaspoon salt fine
- 1 tablespoon nutritional yeast
- 1 tablespoon water
- Drain the extra-firm tofu and coarsely crumble it into medium chunks.
- Juice your lemon.
- Blend. Using a blender or food processor, add all measured ingredients and blend until you achieve a smooth consistency. You may have to stop the food processor and scrape down the edges.
- Taste and adjust the ricotta and adjust using lemon juice or apple cider vinegar for more acidity or nutritional yeast for a cheesy flavor.
- Transfer the ricotta cheese to the press, and with a spoon or spatula, press down the tofu ricotta cheese, place the press inside of the container where it came, and fill the container with one cup of water, or until the water covers the mixture.
- Close the lid and let it rest in the fridge for at least 12 hours.
- You will find that the ricotta cheese may have absorbed some of the water but also detaches from the press, making it easier to unmold.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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This homemade vegan ricotta cheese is much easier to make than I thought. I'm looking forward to trying it in more recipes. This time I used it on your spinach ricotta recipe and they were fantastic! Thanks for the recipe, guys!
Hi Nikki! We are glad you enjoyed the vegan ricotta! Yes! It is a very versatile recipe, so let us know how you put it to good use in other recipes!
Sara Welch says
What a great alternative to cheese! Enjoyed this for an afternoon snack and it does not disappoint! Quick, easy and delicious!
Hi, Sara! I am glad you enjoyed it! thanks for your kind review.
Gail Montero says
I love that this recipe is nut-free! The bonus - I love tofu too so this vegan cheese us right up my alley.
This is seriously amazing! So quick and easy to make! Thanks for sharing the recipe!!
Oh, yes, we use this vegan ricotta recipe for many others, just as the dairy one but better! 🙂
Wow, this vegan ricotta looks amazing, and pretty simple too. So many uses for it as well.
Claudia Lamascolo says
Fabulous recipe I must try this over the weekend as we are all vegan here!
Thanks for delicious idea and great tips. I really appreciate it.
I am glad you liked it, Beth! That's cool that you found the tips helpful!
such a great post! Thank you!
Hey Sam! Thanks for your note! You brought a smile to my face! 🙂 Cheers!
Love this tofu ricotta recipe, so simple and delicious!
Thank you, Katie, I am glad you liked it. Let us know in what recipe you used it!?