This is the easiest and creamiest five ingredient vegan ricotta that can literally be made in minutes! It’s nut free, needs no prep time and is ready when you are. I’ve been making this ricotta for so long I hardly remember when I started! I’ve been vegan since 1994 so it was most likely a year or two into it when I desired it and went on a quest to make a vegan version of this dreamy Italian soft cheese. Now there are a number of prepared vegan ricotta cheeses on store shelves but they’re often pricey and this homemade version is a fraction of the cost.
So what is ricotta? It’s a traditional Italian cheese made from whey and is used in classic dishes like lasagna and manicotti. Dairy is scary so we’re making a completely vegan version that can be enjoyed anywhere you’d use a regular ricotta. It’s delicious, fluffy and flavorful and is so good in a lot of pasta dishes. There are some sweet recipes like ricotta pancakes that you can use it in so I would choose a less flavorful olive oil like a pure or light version if planning on using it for a sweet application.
You’re going to need a block of extra firm tofu. Sorry if you have a soy allergy. There are plenty of other recipes online made with nuts that are soy free so I hope you find one that suits you. You also need to drain the tofu well. I use some paper towels (or you can use a kitchen towel) to squeeze a lot (not all!) of the liquid from the block. You’re then going to blitz it in a food processor or blender until smooth leaving a quarter of the tofu out to crumble in at the end so it resembles the texture of ricotta cheese.
The secret ingredient in this is nutmeg. I know. Sounds weird, but it really works in this. It’s usually reserved for baked goods, but it adds a depth of flavor reminiscent of the real thing. I often use nutmeg with spinach dishes a lot. The last special ingredient is nutritional yeast or “nooch” as vegans like to call it. It adds another layer of cheesiness to the ricotta.
Some ideas using vegan ricotta:
- Use in a vegan lasagna.
- Make a white pizza with mozzarella.
- Use in stuffed shells with spinach.
- Use in a vegan calzone.
- Slather on a toasted baguette with bruschetta.
- Place a dollop on top of your favorite pasta dish.
Easy Vegan Ricotta Cheese
6
servings10
minutesA super creamy and easy vegan ricotta cheese that’s ready in minutes!
Ingredients
1 pound (16 oz) extra firm tofu
1/3 cup olive oil (see notes)
1/2 teaspoon ground nutmeg
1 tablespoon nutritional yeast
1/2 teaspoon salt
1-2 tablespoons vegan cream, half and half or plain milk
Directions
- Cut open the package of tofu and drain it well. Using paper or a kitchen towel squeeze a fair bit of the moisture out of the block. You still want some liquid there just not all.
- Place 3/4 of the drained tofu into a small food processor or blender with the rest of the ingredients and mix well for a few minutes until creamy and smooth.
- Place the mixture into a bowl and crumble in the last 1/4 of the tofu using a fork to mash it into the rest of the mixture. Add one tablespoon of the vegan milk or cream plus an additional tablespoon if you want it creamier.
- Store in the refrigerator until ready to use.
Notes
- You can use extra virgin or pure olive oil. Extra virgin will give it a richer flavor.
- You can use sea, kosher or even flaky salt.
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