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–+ servings
A white dish of tofu ricotta with lemon zest on top.
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5 from 1 vote

Easy Tofu Vegan Ricotta Cheese Recipe

Dairy-free, nut-free, easy vegan tofu ricotta cheese recipe with zesty, creamy flavor and no added oil and seven simple ingredients, ready in 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiment
Cuisine: Italian
Diet: Gluten Free, Vegan
Servings: 6
Calories: 76kcal
Author: Denise Perrault

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
US Customary - Metric

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

Calories: 76kcal | Carbohydrates: 3g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 197mg | Potassium: 65mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg