• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
simply ceecee
  • home
  • recipes
  • About
    • Contact
  • Subscribe
  • START HERE!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • START HERE!
  • ABOUT
  • SUBSCRIBE
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cheese

    Easy Vegan Tofu Ricotta

    Sep 20, 2022 by Tracy Halasz · 2 Comments · THIS WEBSITE EARNS INCOME FROM ADS, AFFILIATES, AND SPONSORSHIPS.

    Jump to Recipe - Print Recipe
    Cashew cream being poured into abowlful of crumbled tofu.

    This delicious creamy, vegan tofu ricotta recipe is ready in 5 minutes! The combination of tofu and cashews create an amazingly authentic and creamy ricotta cheese texture making it the best vegan cheese replacement for all your favorite Italian dishes!

    I've included step-by-step instructions for making this gluten-free, oil-free, dairy-free, vegan tofu ricotta. It's easy, it's creamy, and it's delicious!

    Bowl of vegan ricotta cheese with fresh basil leaves.

    If you're missing cheese because of a dairy allergy or you just don't eat dairy, you're going to be excited for this simple vegan tofu ricotta recipe!! Made with tofu and cashews, this vegan ricotta has a similar mild flavor, lots of texture, and all the creaminess of dairy ricotta.

    You're going to love it in all your favorite Italian pasta dishes, like vegan lasagna, vegan zucchini lasagna, baked spaghetti, sprinkled on veggie meatball subs, pizzas or on garlic toast with marinara sauce. Once you have a batch of this tofu ricotta on hand, you'll find a million ways to enjoy it!

    Bowl of crumbled tofu and vegan ricotta ingredients.

    Dairy Free Tofu Ricotta Ingredients

    Here's what you'll need to make this homemade tofu ricotta recipe:

    • Tofu (firm) - crumbled for authentic texture
    • Cashew sauce - adds luscious creaminess and flavor
    • Lemon juice - adds tanginess
    • Flavor makers - nutritional yeast, fresh garlic, onion powder, and salt
    • Garnishes - fresh basil and red pepper flakes

    How to Make Vegan Ricotta Cheese

    The best part about this ricotta is it's super easy to make - it's ready in like 5 minutes! If you don't have a high-speed food processor, plan on a bit of extra time to soak your cashews so they are plump and soft before blending. Let's get started:

    1. Press the tofu: use firm/extra firm for the best texture. It's not necessary to press if you use a firm tofu (just wrap in a clean kitchen towel and squeeze out any excess water - there shouldn't really be much). If the tofu feels soft, press it by wrapping in a clean kitchen towel or paper towels. Place a few heavy books or a cast iron pan on top while you are preparing the other recipe components.
    2. Make the cashew cream: this is a breeze: everything into the blender and mix until smooth. Pro Tip: Store extra cashew sauce in the fridge to drizzled over rice bowls or tacos all week. Here's some other cashew sauce flavor options!
    3. Prep garnish - mince the garlic, chop the basil.
    Tofu ricotta being mixed with cashew cream in a bowl.
    Cashew cream being poured into abowlful of crumbled tofu.
    1. Crumble the tofu: using your hands or a fork, crumble the tofu into small bits similar to dairy ricotta cheese texture. Add ¼ cup cashew cream and all remaining ingredients. Mix well until completely incorporated. Taste and adjust seasonings as necessary.
    Crumble tofu and spices in a bowl.

    Vegan Cheese - FAQ

    Here are some of the questions, I get asked about vegan cheese:

    What is vegan ricotta made of?

    Dairy-free or vegan ricotta is made with cashews, almonds, tofu, and coconut yogurt. It usually includes nutritional yeast, lemon juice, garlic, and salt.

    How long does it last?

    Vegan ricotta will stay fresh in the fridge for at least 4 or 5 days or as long as it continues to maintain its texture (it can get watery after too long). But cashews and tofu are both long lasting ingredients.

    Can you freeze tofu ricotta?

    Yes! Ricotta can be frozen for a couple months in a freezer-friendly container. When ready to use, transfer to the fridge to thaw overnight. Give it a stir before use.

    Large piece of zucchini lasagna topped with cheese and fresh basil leaves.

    Ways to Serve Vegan Ricotta

    Of course, Italian lasagna is going to call for ricotta cheese! We also love to use it in place of cottage cheese or spread on toast with slow roast tomatoes and fresh basil. Ricotta is perfect for sprinkling over nachos on game day or pizza on Friday nights. Anywhere you would serve ricotta cheese, this vegan replacement, will be a perfect substitution. Let me know in the comments below, your favorite way to use ricotta!

    More Vegan Basics

    Here's a few more recipes that take the place of cheese by adding creaminess and comfort to a recipe:

    • Homemade Hummus
    • Tahini Sauce
    • Vegan Parmesan Cheese
    • Cashew Cream
    • Peanut Ginger Sauce
    • Vegan Cashew Queso

    Did you make this vegan tofu ricotta recipe?
    If so, please leave a rating & comment below. 
    Follow me on Instagram and Facebook
    NEVER MISS A RECIPE: Sign up for my email NEWSLETTER!

    Bowl of vegan ricotta cheese topped with basil leaf.

    Easy Vegan Ricotta Cheese (tofu + cashews)

    EASY and delicious, this vegan ricotta cheese is made with both tofu and cashews to give it the creamiest, most authentic texture. It's an absolutely delicious, dairy-free cheese replacement for ricotta cheese in your favorite Italian pasta dishes.
    Author : Tracy Halasz
    Servings:8 servings

    Rate this recipe!

    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins

    Equipment

    • high speed blender

    INGREDIENTS

    Cashew Cream

    • ½ cup cashews, raw unsalted
    • ½ cup non-dairy milk (or water)

    Tofu Filling

    • 350 grams firm tofu, crumbled
    • 2 teaspoons lemon juice (to taste)
    • 1 tablespoon nutritional yeast
    • 1 clove garlic
    • ½ teaspoon onion powder
    • ½ teaspoon salt
    • ¼ cup basil leaves, chopped
    • hot pepper flakes (optional)

    INSTRUCTIONS
     

    • Remove excess water from tofu by wrapping the block in a clean kitchen towel or a few paper towels. Place under a couple heavy cookbooks or a cast-iron pan while you prepare the other ingredients.
    • Making the cashew cream: Place the cashews, dairy-free milk*/water, and salt in a high-power blender and process until smooth, thick, and creamy ~1 minute.
    • Using your hands or a fork, crumble the tofu into small pieces in a medium bowl.
    • Add lemon juice, nutritional yeast, minced garlic, onion powder, salt, and basil. Mix well. Taste for flavor and make adjustments as desired.
    • Pour in ¼ cup cashew cream and stir to combine. Add more cashew cream as desired for creaminess.
    • Add a sprinkle of hot pepper flakes (optional).
    • Store in a covered container in the fridge for 4 or 5 days or freeze in an airtight container for a month.

    NOTES

    Tofu - I use extra firm or firm tofu. Wrap the tofu block in a towel or some paper towels and squeeze out any excess water. If the tofu is a softer variety, wrap it and then press for about 15 minutes by adding a stack of cookbooks on top.
    Tofu - crumble the tofu with your hands or a fork until it resembles dairy ricotta texture.
    Storage - this vegan ricotta keeps well in the fridge in a lidded container for 4-5 days.
    Leftovers - serve any leftovers in pasta dishes, on tacos, in soup or on pizza.
     
     
     

    This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks

    More Vegan Cheese

    • Best Vegan Greek Salad
    • Vegan Parmesan Cheese (quick + easy)
    • The Best Vegan Queso Cheese Sauce
    16 shares

    Reader Interactions

    Comments

    1. Jenn

      January 02, 2021 at 1:02 am

      5 stars
      This is such an easy ricotta recipe and so tasty, perfect for any lasagna

      Reply
      • Tracy Halasz

        January 03, 2021 at 10:35 am

        Thank you! It's so yummy in lasagna!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of Ceecee Cooks.

    Hi, I’m Tracy, welcome! I’ve been creating and cooking vegetarian/vegan food for decades, and love helping others on their journey to eat more plants. Here you’ll find super flavorful vegan recipes you and your family will love – vegan or not!

    More about me →

    Subscribe
    Sign up with your email address to receive new vegan recipes!
    Thank you for subscribing!

    Top Posts

    • Easy Lentil Bolognese (vegan + gf)
    • All Purpose Refrigerator Dough (vegan)
    • Easy Potsticker Sauce
    • Epic California Veggie Sandwich
    • Easy Vegan Tofu Scramble (soft + fluffy)
    • Thai Crunch Salad with Spicy Peanut Dressing

    The Holiday Table

    • 25 Vegan Christmas Dinner Ideas
    • Easy Vegan Monkey Bread
    • Sage Seasoning with Onion and Garlic
    • Easy Vegan Shepherd's Pie
    • Easy Vegan Apple Crumble
    • Vegan Turkey

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for our Sunday morning Newsletter!

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Simply CeeCee

    16 shares