Today I want to share with you this easy tofu ricotta recipe. This vegan cheese is so versatile and easy to throw together. Using a few simple ingredients you already have on hand you can create this easy vegan tofu ricotta right at home to add to your favorite pasta, scrambles, and omelets.
Can tofu be used as cheese?
Tofu is an incredibly versatile ingredient in your vegan kitchen. When you blend it with different herbs and spices you can cream a number of different types of cheeses.
Tofu cream cheese is popular, and tofu feta cheese is delicious as well. Today, I’m going to show you how to turn tofu into a ricotta cheese that you can use exactly how you would traditional ricotta.
What is tofu ricotta cheese made of?
The main ingredient for this vegan cheese is extra firm tofu. I use extra firm because it is an ingredient I always have on hand for my basic vegan tofu scramble recipe and my crispy tofu chicken recipe. If you prefer, you could absolutely use medium-firm tofu or firm tofu instead of the extra firm variety.
What’s the difference between extra firm and medium firm tofu?
The main difference between the varieties of tofu you can buy is the amount of water content within the tofu. Extra-firm tofu has a meatier texture than medium-firm tofu. I personally enjoy the extra firm tofu over any other variety due to its versatility.
Ingredients for Tofu Ricotta Cheese
For this vegan cheese recipe you are only going to need 6 ingredients and a blender or food processor.
To make tofu ricotta you need:
- 1 block of extra firm tofu
- nutritional yeast for that cheesy flavor
- soy milk or any other plain plant milk
- apple cider vinegar
- garlic cloves, minced or pressed
How to make Tofu Ricotta cheese
This recipe comes together in under 5 minutes.
All you need to do is add all of the ingredients to your blender or food processor and blend until very smooth.
Be sure to either finely chop or press your garlic first so you don’t end up with any large pieces.
More Vegan Tofu Recipes
You have to give these tofu recipes a try next:
Here’s a Great Resource for You
If you really aren;’t sure where to start when it comes to cooking plant-based, I’ve created a mini DIY resource for you.
It’s my Ultimate Guide to Cooking Vegan Meats resource.
It’s packed with information on cooking with common vegan meat substitutes like tofu, seitan, tempeh, TVP and so much more.
Plus for a limited time it comes with a bonus recipe resource.
Check it out here!
Tofu Ricotta Cheese
This plant-based cheese recipe is the perfect dupe for ricotta. You can use it in any recipe that calls for traditional ricotta cheese. It's even more flavorful the next day!
- 1 block extra firm tofu
- 1/2 cup unsweetened soy milk
- 2 cloves garlic pressed
- 2 tbsp nutritional yeast
- 1/4 cup apple cider vinegar
- 1 tsp salt
Add all of the ingredients to a blender or food processor and process until smooth, scrapping down the side or using the tamper if blending with the Vitamix.
Taste and add more salt or vinegar to your preferance.
***Calorie and nutritional information is an estimate, based on a 1/2 cup serving.
This Tofu Ricotta can be used that same day you make it, or you can pre-make this recipe and use it for up to one week if stored in the fridge.
I’ve created a pin for your board so you can come back to this recipe when you are ready to try it out for yourself!
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Next week I’ll be sharing a Creamy Pasta bake using this tofu ricotta recipe. It’s a vegan comfort food recipe that’s both healthy and decadent!
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Until next time guys,