The Edgy Veg

Dairy-Free Ricotta Cheese

Vegan Ricotta CheeseLooking for a dairy-free substitute for ricotta cheese? This 5-ingredient vegan ricotta recipe is nut-free and perfect substitute for dairy-free lasagna or ricotta stuffed shells!

Ricotta cheese is traditionally not dairy-free, but using this recipe you can make a simple tofu ricotta cheese at home using vegan ingredients. This vegan tofu ricotta cheese can be prepared within 7 minutes.

Related Recipe: Vegan Stuffed Pasta with Ricotta 

Vegan Ricotta - Edgy Veg

What is a Dairy-Free Substitute for Ricotta Cheese?

Dairy-free ricotta cheese can be made from nuts (like cashews & almonds) or tofu! Nuts can be expensive while tofu is way cheaper (and nut-free!) to make vegan ricotta cheese.

My vegan ricotta is made of tofu to make a creamy, plant-based cheese replacement. This dairy-free ricotta cheese allows you to enjoy a light, cheesy filling for your Stuffed Shells pasta dish while saving money and time.

I’ve made many vegan versions of cheese products including Tofu Cream Cheese, Vegan Feta Cheese, Vegan Mozzarella Cheese, and Vegan Nacho Cheese. These can all be used as a part of countless recipes. 



This easy tofu ricotta recipe is a simple way to make filling for desserts, pasta, sauces or anything else that could use a light cheese aspect. Store in the fridge for up to 7 days, or freeze it, and use in countless recipes!Dairy-Free Ricotta Cheese




Related Recipe: Vegan Ricotta Toast Recipe

Vegan Ricotta Toast

5.0 from 10 reviews
Dairy-Free Ricotta Cheese (Vegan)
Prep time
Total time
Looking for a dairy-free substitute for ricotta cheese? This 5-ingredient vegan ricotta recipe is nut-free and perfect substitute for dairy-free lasagna or ricotta stuffed shells!
Recipe type: Cheese
Cuisine: Italian
Serves: Roughly 2 cups
Optional Mix-Ins:
  1. Place tofu, olive oil, white miso, garlic powder, salt, and lemon juice into a food processor and blend until smooth.
  2. If your ricotta is too thick, add 1 - 2 tablespoons of soy milk or olive oil as needed to reach your desired consistency.
  3. Optionally, you can add chopped basil and spinach to your food processor and pulse it in.
  4. Taste and season with salt as desired.
  5. Place into a resealable container and store in the fridge.
  6. Use in recipes as you would use classic ricotta cheese such as stuffed pasta shells or on toast
Nutrition Information
Serving size: ⅓ cup Calories: 69 Fat: 4.6g Saturated fat: 0.75g Trans fat: 0g Carbohydrates: 2.7g Sugar: 0.7g Sodium: 288mg Fiber: 0.63g Protein: 5.3g Cholesterol: 0mg

I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!


Looking For More Dairy-free Cheese Recipes?

If you make this recipe, let me know what you think by leaving a ⭐⭐⭐⭐⭐ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

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  • I can still have most of my favorite dishes with these recipes… mmm!

  • MICHELLE says:

    Greetings, I’m hoping all is well with you. Your creativity & willingness to share with us in the vegan community is really appreciated. So I’ve just watched at least 5 of your delicious recipe videos & I’m sooooo hungry! For your RICOTTA recipe – how long does it stay fresh in the fridge with the spinach? Thanks Much Edgy!

  • Oh I really like the looks of this recipe I have it saved bc vegan lasagna is happening soon!

  • Would this recipe be suitable for making a ricotta cake?

    • EdgyVeg says:

      It should work! Just remove the savoury flavours if you’re making a sweeter recipe

  • Mandisa Hlahatsi says:

    Can I sub the white miso with black miso paste? Its all i have 🙂

  • Allison Trimper says:

    This was amazing. I was unsure my partner would eat it but it was so rich and cheesy tasting, sooo good. 100%.

  • This does sound amazing! I would love some help in making the ricotta for desserts, you know, minus the savory seasonings.😂I am looking to recreate the Trader Joes Baked Lemon Ricotta Cheesecake. It has been a staple but now I need help to make it vegan.

  • Cool! With what item did you substitute the white miso?

    • EdgyVeg says:

      You can try using a teaspoon or so of apple cider vinegar, or just leave it out.

  • Sabrina k says:

    I give it 5 stars.

  • Sabrina k says:

    My daughter made this dish last night and it was fantastic. I have been a vegan for over 10 years and was so impressed with the stuffed shell filling. Thanks

  • Thank you for the #recipeinspo for these tofu ricotta stuffed shells! I added fresh basil to the ricotta and the flavour is glorious!

  • I went out and bought white miso since I notice you use it in many recipes and seems to be a vegan staple to get certain flavours to come alive and so happy to report that this was a delicious ricotta! I think I’m going to try it in your vegan lasagna

  • I used this to make a lasagna casserole, thanks for the recipe!

  • Anthony says:

    Just made the recipe and it’s incredible. Subbed out the white miso only because I didn’t have it on hand, but otherwise it was delicious and super easy to make!

  • saw the notification for this recipe last night and made it this morning since I had all 5 ingredients as well as soy milk and spinach. I blended it up and put it in the fridge to solidify. The result was amazing! I actually used it as a spread for crackers, but can’t wait to use it in stuffed shells tonight


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