Vegan Ricotta Recipe

This Vegan Ricotta is a creamy, dreamy delight that’s ready in just 10 minutes. Made with simple, wholesome ingredients, it’s a versatile spread that’s perfect for lasagna, toast, or even as a dip. Its smooth, velvety texture and subtle tanginess make it a standout alternative to traditional ricotta. Whether you’re vegan or just exploring plant-based options, this recipe is a game-changer for your kitchen.

With its rich, satisfying flavor and effortless preparation, this ricotta is a must-try for busy weeknights or elegant gatherings. The blend of cashews, lemon, and herbs creates a fresh, zesty taste that pairs beautifully with savory or sweet dishes. Light yet indulgent, it’s proof that plant-based eating can be both delicious and convenient. Dive in and experience how this quick recipe can elevate your meals in no time!

Ingredients for Vegan Ricotta

• 14 ounces extra-firm tofu (drained and patted dry)
• 3 tablespoons fresh lemon juice (about 1 medium lemon)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons nutritional yeast (adds a cheesy flavor)
• 1 tablespoon lemon zest (from about 1 lemon)
• 2 garlic cloves (peeled and roughly chopped)
• 1 teaspoon sea salt (adjust to taste)
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional, for a hint of spice)

Step-by-Step Instructions

1. Prepare the ingredients: Drain the tofu and pat it dry with a clean towel. Zest and juice the lemon, and peel and roughly chop the garlic cloves.
2. Combine in a food processor: Add the tofu, lemon juice, olive oil, nutritional yeast, lemon zest, garlic, salt, oregano, and red pepper flakes to the food processor.
3. Pulse until creamy: Process the mixture in short pulses, scraping down the sides as needed, until it reaches a smooth and creamy consistency.
4. Taste and adjust: Check the seasoning and add more salt, lemon juice, or red pepper flakes if desired.
5. Use immediately: Incorporate the vegan ricotta into your favorite recipes, such as vegetarian lasagna or stuffed shells, or store it in an airtight container in the fridge for up to 3 days.

Ways to Use Your Vegan Ricotta

This creamy vegan ricotta is incredibly versatile! Spread it on toast with a drizzle of olive oil and a sprinkle of chili flakes for a quick snack. Use it as a filling for stuffed mushrooms or bell peppers, or layer it into a veggie-packed lasagna. It also makes a delicious dip for fresh veggies or crackers—just add a splash of plant-based milk to thin it out if needed.

Storage Tips for Freshness

Store your vegan ricotta in an airtight container in the refrigerator for up to 5 days. If you notice any separation, simply give it a quick stir before using. For longer storage, freeze it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and stir well to restore its creamy texture.

Easy Recipe Variations

Customize your vegan ricotta to suit your taste! Add fresh basil or parsley for a herby twist, or swap the oregano for Italian seasoning for a more complex flavor. If you prefer a tangier ricotta, increase the lemon juice to 4 tablespoons. For a nuttier version, blend in 2 tablespoons of raw cashews for extra richness.

Time-Saving Tips for Busy Cooks

To save time, use pre-minced garlic or garlic powder instead of fresh garlic cloves. You can also prepare the ricotta in advance and store it in the fridge, so it’s ready to use whenever you need it. If you’re making a large batch, double the recipe and freeze half for future meals.

Equipment You’ll Need

A food processor is essential for achieving the perfect creamy texture. If you don’t have one, a high-speed blender can work, though you may need to scrape down the sides more often. For a chunkier ricotta, use a fork to mash the ingredients together instead of blending.

Vegan Ricotta

Amy

This Vegan Ricotta is a creamy, dreamy delight that’s ready in just 10 minutes. Made with simple, wholesome ingredients, it’s a versatile spread that’s perfect for lasagna, toast, or even as a dip.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Cuisine Italian

Servings 0

Equipment

• food processor

Ingredients

  

• 14 ounces extra-firm tofu, drained
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon zest
• 2 cloves garlic
• 1 teaspoon sea salt
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes

Instructions

 

• In a food processor, place the tofu, lemon juice, olive oil, nutritional yeast, lemon zest, garlic, salt, oregano, and red pepper flakes and pulse until creamy.
• Use in this vegetarian lasagna recipe or this stuffed shells recipe.

Keyword cashew ricotta, dairy-free recipe, plant-based ricotta, vegan cheese, vegan Italian cuisine

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