Get cheesy with a breezy, dairy-free, nut-free, easy vegan tofu ricotta cheese recipe with a zesty, creamy flavor with no added oil, with seven simple ingredients, ready in 15 minutes if you press the tofu first.
The secret ingredient for this vegan ricotta recipe is the nutty flavor of sunflower seeds that inspired creamy artichoke pesto and nut-free sunflower seed sour cream.
Add easy vegan ricotta to lasagna with Instant Pot tomato sauce, savory mushroom walnut bolognese sauce, and cashew mozzarella cheese.
Brown it on a loaded gluten-free quinoa pizza base or hearty sweet potato pizza with vegan crumbled sausage or amazing no-marinated sheet-pan bacon slices.
Table of Contents
⭐ Why You'll Love This Recipe
- With zero sacrifices of flavor, this easy recipe is lower in fat than cashew ricotta cheese.
- Find all the ingredients for this simple recipe at the grocery store.
- Skip expensive store brands for full control of the ingredients.
📋 Recipe Ingredients
Sunflower seeds. Use unsalted, raw sunflower seeds. The best substitutes are blanched almonds, raw cashews, or hemp seeds. If you use almonds, grind them like I do for creamy red pepper romesco sauce.
Tofu. Regular, firm, or extra-firm tofu works for this recipe. The only difference is the pressing time you'll need.
Nutritional Yeast. If you want a dairy-free substitute with a cheesy flavor, then nutritional yeast is your new friend. White (Shiro) miso paste is the best substitute.
Lemon Juice. Lemon juice and lemon zest add zip. It’s possible to use apple cider vinegar or white vinegar if you need a substitute.
Denise's Tip. If possible, use organic or unwaxed lemons for the zest.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
If you want super creamy vegan ricotta cheese, add a tablespoon or more of plant milk or coconut milk.
⏲️ Step-by-Step Instructions
Step 1: Press the tofu for 5 minutes. Or press with your hands.
Step 2: Grind the sunflower seeds in a food processor to break them apart.
Step 3: Blend tofu with lemon juice, nutritional yeast, and salt.
Step 4: Transfer ricotta to a small bowl. Stir in the lemon zest and garlic.
How to Make Tofu Ricotta Without a Food Processor
First, the fun part. Place the sunflower seeds in a sealed plastic bag. Lay them on a hard flat surface. Break them apart by running a rolling pin over the top.
Crumble the tofu into a bowl, add the sunflower seeds and the rest of the ingredients. Use your hands to mix the ingredients and break the tofu into smaller pieces.
🔪 Pro Tips
- For firm or extra firm tofu, press for 5 minutes. Alternatively, wrap it in a paper towel or clean kitchen towel and press it with your hands.
- I've found that it's better to press the tofu first. The excess water dilutes the flavor a little.
- If you want creamier ricotta, process it for longer.
- Break the sunflower seeds down into tiny pieces. This mimics the cottage cheese consistency of regular ricotta cheese.
🍴 Serving Suggestions
Tofu ricotta makes a savory vegan lasagna layer or a cheesy filling for ravioli or pasta shells. It's as versatile as dairy ricotta and can be used as a cheese alternative for the real thing in your favorite recipes.
Crumble it over whole wheat pocket bread or mashed sweet potato flatbread with a little sauce and veggies or for an easy weeknight meal. It's a great way to turn spicy twice-baked potatoes into a cozy, complete meal.
💭 Frequently Asked Questions
Store tofu ricotta in a sealed container and store it in the refrigerator for a week. This assumes that the sell-by date of the tofu is within this range. Give the ricotta a good stir before using it. If you want ricotta with a creamy texture, add more lemon juice to smooth it out.
Vegan ricotta can be frozen for up to 3 months. Place it in an airtight container or sealed freezer bag to keep it fresh. The texture of tofu becomes firmer after it has been frozen and thawed, so you may not have the creamy texture you had before freezing.
Tofu ricotta can be eaten straight from the mixing bowl or baked. Tofu contains no animal products and is already processed and pasteurized before it shows up in your supermarket. For this reason, it is safe to eat without cooking.
Once you mix the garlic and lemon zest into the blended tofu, you can add fresh herbs to compliment the flavors of any dish. Chopped fresh basil or parsley will accentuate the flavor. Try a pinch of ground black pepper, red chili flakes, or onion powder.
Personally, I've not tried substituting vegan cream cheese for tofu in this recipe. It is quite smooth and dense, so add plant milk and/or extra lemon juice to smooth it.
🥘 More Vegan Condiments
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👩🏻🍳 Recipe
Easy Tofu Vegan Ricotta Cheese Recipe
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Ingredients
- 12 ounces tofu - firm or extra firm block
- 2 tablespoons sunflower seeds - unsalted
- 1 tablespoon lemon juice
- ¼ cup nutritional yeast
- ½ teaspoon salt
- 2 cloves garlic - minced or pressed
- ½ teaspoon lemon zest
Instructions
- Press the tofu for 5 minutes.
- Add the dry sunflower seeds to a food processor or blender. Process the seeds a few times to break them down.
- Add the tofu, lemon juice, nutritional yeast, and salt to the food processor. Blend until the ingredients are mixed. The longer you blend, the creamier the ricotta cheese.
- Transfer the ricotta to a bowl. Use a spoon to mix in the garlic and lemon zest.
Notes
- Servings based on ¼ a cup of ricotta.
- Use ricotta in your favorite recipes immediately, or store it in an airtight container in the fridge for up to a week.
- Freeze tofu ricotta in an airtight container or freezer bag for 3 months. If the tofu is still firm after thawing, blend it into a food processor with some plant milk.
- Substitute nutritional yeast with 1 teaspoon of white miso paste.
Nutrition
Nutritional information is an estimation only.
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