tofu ricotta in bowl

Vegan Ricotta Cheese

Learn how to make Vegan Ricotta Cheese that is so creamy, flavorful, and made with a special ingredient!

Prep: 10Cook: 5Total: 15 minutes
Yield 2 cups 1x


  • One block firm tofu, pressed + dried for 10 minutes.
  • 1 small lemon, juiced – about 3 tbsp lemon juice
  • 3 Tbsp nutritional yeast
  • 1/4 cup fresh basil or 2 tsp dried basil
  • 2 cloves garlic or 1 tsp minced garlic
  • 1 small shallot
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • 2 tbsp – 1/4 cup olive oil depending on desired consistency.


  1. Press tofu either in a tofu press or by sandwiching between two paper towels and putting a stack of heavy books or pot on top. Let stand for 10 minutes.
  2. Crumble up tofu into blocks into food processor and blend until small crumbles.
  3. Add in lemon juice, yeast, basil, garlic, shallot, salt, pepper, oregano and blend again.
  4. Scrape sides down and then blend again.
  5. Slowly add in olive oil while blending until reach desired consistency.
  6. Serve over pasta, chilled as a dip, or on toast!
  7. Store in fridge for up to one week.
Author: Erin Lives WholeCategory: vegan, dairy-free, gluten free