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Best Vegan Ricotta Cheese
This easy vegan ricotta cheese recipe is so flavorful, tangy and easy to make!
It’s made with a neutral tofu base, and is flavored with olive oil, garlic, lemon juice, nutritional yeast, salt, pepper and fresh basil!
Perfect for flavoring pasta shells, lasagna, or serving with crackers.
This simple recipe is so quick and simple to make – ready in under fifteen minutes!What I love about making homemade dairy-free cheeses is how much money you save!
Store bought vegan cheese is always on the pricier side, and making your own can really be a life saver.
I also like being able to control the flavors and make them my own!
Easy Dairy Free Ricotta Recipe
This dairy free ricotta recipe can be used in all sorts of dishes, and is very versatile.
I loved the addition of fresh basil as an added flavor for this ricotta, but you can also use oregano, spinach or even some onion powder.
I always use this ricotta for my homemade vegan lasagna and it has the perfect creamy texture and tangy taste.
You can also stir in some vegan mozzarella cheese shreds if you’re using this in pasta for added cheesy flavor!
The texture of this vegan ricotta is so perfectly creamy and smooth – but you can also added a splash of plant milk if you want it a bit creamier.
I found this slightly thicker version perfect for pasta dishes though!
How to Make Vegan Ricotta Cheese
Preparing the Cheese
To make this super simple vegan ricotta, you’ll first want to be sure your block of extra firm tofu is pressed well.
You want to remove as much moisture as possible so the tofu can soak up all the flavors you add to it!
You can do this by using a tofu press, or by wrapping the block in a towel and placing something somewhat heavy on top for at least fifteen minutes.
Then you’ll just add the tofu, nutritional yeast, garlic, lemon juice, olive oil, salt and pepper to a food processor or blender and blend until smooth.
Then pulse in the fresh basil if using, but don’t blend it all the way!
Serving Homemade Ricotta
The result will be the perfect lasagna or stuffed shell ricotta, but like I said before, you can add a splash of plant milk if needed.
That’s it! Enjoy your homemade ricotta in your favorite pasta dish, as a dip, or on anything that needs some tangy ricotta flavor!
Here is my favorite way to enjoy this homemade ricotta – layered between lasagna noodles and tomato sauce!
I love the thicker texture of the ricotta when served with pasta because it really stands out and brings the pasta dish to the next level – I know you’ll love this recipe as much as I do!
This recipe is:
- Dairy Free
Check out these other cheesy vegan recipes!
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- 14 oz. Extra Firm Tofu, pressed*
- 3 Tbsp Nutritional Yeast
- 2 Tbsp Olive Oil
- 1/2 Tsp Garlic Powder
- Juice from 1 Lemon
- 1 Tsp Salt
- 1/4 Tsp Pepper
- 1/2 Cup Fresh Basil (optional)
- Add tofu, nutritional yeast, olive oil, garlic powder, lemon juice, salt and pepper to a food processor or blender and blend until smooth.
- Add chopped fresh basil and pulse a few times to evenly distribute, you don't want it completely blended.
- Serve and enjoy!
*Press tofu with a tofu press or by wrapping the tofu block in a towel and placing something somewhat heavy on top for at least 15 minutes to remove the liquid.
Amount Per Serving: Calories: 102Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 313mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 7g