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Looking for the perfect all-around flavorful spread or vegan cheese to make and use throughout the week? This 10-minute, few ingredient, protein-packed, quick and easy Vegan Tofu Ricotta is your answer! Enjoy it with some toast or crackers, spread it on a sandwich, make a variety of different Italian dishes, or dip your favorite veggies into it!

It’s also – a healthy, nut-free, low calorie to ricotta cheese, perfect for lasagna, cannelloni, and other baked dishes where you want a creamy, “cheesy” texture. 

Five minute, nut-free, Vegan Tofu Ricotta say Hello. This Vegan Tofu Ricotta recipe is so easy to make and is great in baked dishes like lasagna, cannelloni or even enchiladas or chile rellenos. It is surprisingly flavorful and has great ricotta-like texture, and bonus -without the calories of nut “cheeses”. The texture mimics whole milk ricotta very closely, and the ingredient list is short! The base of this spreadable vegan cheese is tofu. I added in some fresh herbs and spices. I also wanted to perfect the texture so that it felt like more of a spreadable tofu ricotta “cheese” rather than a crumbly seasoned tofu.

How To Use This Vegan Tofu Ricotta

• Spread it on toasted french bread as a quick appetizer or snack
• Use it in a sandwich
• Add a few dollops of it to your favorite pasta dish
• Use it as a dip with your favorite veggies
• Devour it with a spoon or cracker
• Use in baked dishes like lasagna, cannelloni or even enchiladas or chile rellenos.

Feel free to add different fresh herbs to the basic recipe to customize it- for example, if going Mexican or using this for enchiladas or chile rellenos,  add fresh cilantro or Mexican oregano instead of basil. It’s very adaptable! Use your own imagination.

How to Make Vegan Tofu Ricotta

It starts with a 14 ounce block of firm tofu. Do not use silken tofu. Just drain it, and place it and the remaining ingredients in a food processor and pulse. That’s it. It’s done. It will be creamy, with a ricotta-like texture.

Vegan Tofu Ricotta Ingredients

• 14 ounces firm tofu, drained.
• 2 garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• small handful fresh herbs- basil, Italian parsley, cilantro, chives, scallions or use 1 teaspoon herbs de Provence, Italian herbs or even dried oregano!
• 2 tablespoons olive oil add more for extra richness

optional addition

• 1-3 teaspoons nutritional yeast (gives it a “cheesy” flavor)

Vegan Tofu Ricotta Instructions

• Drain the tofu, ( no need to press it dry) break it up with your hands and place it, along with the other ingredients in a food processor.
• Pulse repeated until combined well and coarsely ground, but not totally smooth. That’s it!
• Use it like you wold ricotta cheese- great in lasagna, manicotti, etc…

Vegan Tofu Ricotta Notes

• For Italian dishes try basil, oregano or Italian parsley.
• For French, thyme, chives or Herbs de Provence.
• For Mexican, try cilantro or Mexican Oregano.
• For a smoky flavor: add 1 teaspoon smoked paprika.