Creamy and flavorful tofu ricotta made with simple ingredients, perfect for lasagna, stuffed shells, or as a spread.
Jump to recipe
Discover the perfect plant-based alternative to traditional ricotta with this Tofu Ricotta—a creamy, protein-packed spread that brings indulgence to your favorite dishes. Whether you’re layering it into a lasagna, stuffing shells, or spreading it onto a crispy slice of toast, this dairy-free ricotta delivers all the rich, cheesy flavors you crave with none of the dairy.
This plant-based ricotta comes together in minutes, making it an essential staple for quick and satisfying meals. Let it sit for a little while to allow the flavors to meld, and you’ll have a ricotta substitute that’s every bit as delicious as its dairy counterpart.
Each ingredient plays a key role in creating the perfect balance of flavors and textures:
To start, drain and press the tofu to remove excess moisture. If you’re short on time, a quick squeeze with your hands works just as well! Crumble the tofu into a bowl, then drizzle with olive oil and soy milk. Add the nutritional yeast, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Using a fork, mash the mixture until it reaches a ricotta-like texture. If you prefer a smoother consistency, blend half the mixture until creamy, then mix it back in. Let it sit for at least 20 minutes—or refrigerate overnight—for the flavors to fully develop.
Want to take it up a notch? Try these variations:
Use this tofu ricotta in all your favorite recipes—lasagna, pizza, stuffed shells, or even as a simple dip with fresh veggies. However you enjoy it, this dairy-free ricotta is sure to become a staple in your kitchen. Try it today, and don’t forget to share your creations!
Creamy and flavorful tofu ricotta made with simple ingredients, perfect for lasagna, stuffed shells, or as a spread.
1::block::Firm Tofu::Drained and pressed::;
2::tbsp::Olive Oil::For creaminess::;
2-3::tbsp::Soy Milk::Adjust for creaminess::;
1::tsp::Salt::Or to taste::;
0.5::tsp::Black Pepper::::;
1::tsp::Garlic Powder::::;
1::tsp::Onion Powder::::;
2::tbsp::Nutritional Yeast Flakes::::;
1::tsp::Italian Seasoning::::
#1 Drain and press the tofu to remove excess water. If short on time, squeeze it with your hands to release some liquid.
#2 Crumble the tofu into large chunks and place it in a mixing bowl.
#3 Drizzle olive oil over the crumbled tofu.
#4 Pour in the soy milk and add nutritional yeast, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
#5 Use a fork to mash the mixture until it reaches a ricotta-like texture.
#6 For a smoother consistency, blend half the mixture until creamy, then mix it back in.
#7 Taste and adjust the seasoning as needed, adding more salt, pepper, or Italian seasoning if desired.
#8 Let the mixture sit for at least 20 minutes to allow flavors to meld, or refrigerate overnight for deeper flavor.
#9 Use immediately or store in an airtight container in the refrigerator for up to 3-4 days.
An attorney and a designer who have been on a plant-based journey since 2012. We love exploring new ingredients and recipes that everyone will enjoy.
Learn more >
