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vegan tofu ricotta in a bowl with a spread knife

Vegan Tofu Ricotta

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5 from 1 review

  • Author: Lisa Kitahara
  • Total Time: 15 minutes
  • Yield: 1.5 cups 1x


This Vegan Tofu Ricotta is thick, creamy and rich. Just 7-ingredients needed to make this versatile vegan cheese. This recipe is also gluten free, dairy free and nut free.


Units Scale
  • 1 14 oz block extra firm tofu, pressed for 10-15 minutes
  • 1/2 cup white beans (120g)
  • 3 tbsp nutritional yeast
  • 1/2 lemon, juiced (25g)
  • 1 tbsp miso paste (20g)
  • 2 tbsp tahini (32g)
  • 4 large garlic cloves garlic cloves (12g // roasted or raw)
  • 1 tsp salt


  1. Into a food processor, add in the white beans and blend until mostly smooth. Then add in the tofu, nutritional yeast, lemon juice, miso paste, tahini, garlic cloves and salt. Blend until it comes together and resembles the consistency of ricotta. It should be smooth but not completely pureed. 


Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

  • Prep Time: 15 minutes
  • Category: Cheese
  • Method: Food Processor
  • Cuisine: Italian