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Vegan Tofu Ricotta in a glass bowl with a wood background

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!

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Course Side Dish
Cuisine American
Keyword tofu ricotta
Prep Time 5 minutes
Servings 2 cups
Calories 30 kcal
Author Megan Kerry

Ingredients

  • 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

Instructions

  1. 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.

  2. Taste and add more salt or vinegar to your preferance.

Recipe Notes

***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.