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+ servings
bowl of vegan ricotta with tofu with a spoon and fresh herbs for garnish

How To Make Tofu Ricotta

Vegan ricotta with tofu, lemon juice and garlic is a creamy, fluffy and versatile plant-based cheese for your favorite Italian recipes.
Course Condiment
Cuisine American
Keyword tofu ricotta, vegan ricotta
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 236kcal



  • Place the tofu on a paper towel-lined plate. With another paper towel or clean dish towel, press the tofu to remove some of the water.
  • Crumble the tofu into a food processor and pulse together until crumbly. Add the remaining ricotta ingredients (minus the spinach) and pulse until mostly smooth.
  • Use the ricotta as you would traditional dairy ricotta. Or store in an airtight container in the fridge for 3 - 4 days.



Serving: 2cups | Calories: 236kcal | Carbohydrates: 11g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Sodium: 1322mg | Potassium: 573mg | Fiber: 2g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 3mg