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!
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
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.
DAIRY-FREE RICOTTA CHEESE
VEGAN | NUT-FREE | GLUTEN-FREE
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!
INGREDIENTS FOR RICOTTA CHEESE (VEGAN):
- Firm tofu, pressed
- Olive oil
- Garlic powder
- Lemon juice
- White miso
- Salt
OPTIONAL MIX-INS:
- Unsweetened Soy Milk (if you want more liquidy ricotta)
- Basil
- Spinach
KITCHEN EQUIPMENT I USED:
- Measuring Cup and Spoons
- Food Processor
- Tofu Press (optional)
- Tupperware Container
Related Recipe: Vegan Ricotta Toast Recipe
- 1-454 g block firm tofu, pressed (I like to press it overnight)
- 1 tbsp olive oil
- 1 tbsp white miso
- 1 tsp garlic powder
- 1½ tbsp lemon juice
- ½ tsp salt
- 1 tbsp unsweetened soy milk
- ½ cup chopped basil
- ½ cup spinach
- Place tofu, olive oil, white miso, garlic powder, salt, and lemon juice into a food processor and blend until smooth.
- If your ricotta is too thick, add 1 - 2 tablespoons of soy milk or olive oil as needed to reach your desired consistency.
- Optionally, you can add chopped basil and spinach to your food processor and pulse it in.
- Taste and season with salt as desired.
- Place into a resealable container and store in the fridge.
- Use in recipes as you would use classic ricotta cheese such as stuffed pasta shells or on toast
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!
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DESMOND says:
I can still have most of my favorite dishes with these recipes… mmm!