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    Oh My Veggies » Vegetarian Recipes » Sauces, Spreads and Condiments

    5-Minute Vegan Ricotta Cheese {nut-free, dairy-free}

    Published: Jun 22, 2019 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This nut-free, dairy-free Vegan Ricotta Cheese is wonderfully delicious, so easy to make and so healthy. It makes a great replacement for dairy ricotta and pairs well with so many recipes calling for traditional ricotta. Once you try this, you’ll never go back to the dairy version.

    vegan ricotta cheese in a bowl

    When I think about ricotta cheese I think about lasagnas, raviolis, calzones, cannelloni and manicotti - all stuffed with delicious and creamy ricotta cheese.

    So I totally get why ricotta is such a hard thing to give up when transitioning to a more plant based diet. In fact, my love of all things cheese is the main thing that keeps me from going 100% vegan.

    Recently, I set about creating a brand new vegan lasagna recipe. (Go check that out if you haven't seen it yet!) Now some vegan lasagana recipes simply leave out the cheese entirely. But let's be honest - no one wants that.

    So I set about creating my own veggie-friendly substitution. And now I present to you - my vegan ricotta cheese!

    Okay, it's not really cheese. But it has that creamy consistency and slightly tangy flavor of ricotta, and makes a good vegan substitution for ricotta cheese in lots of different recipes that would otherwise be off limits.

    (If you want some more easy vegan substitution ideas - grab my cheat sheet here. You can use it to vegan-ize just about any recipe.) 

    This vegan ricotta cheese recipe is:

    • Super Healthy - high in plant-based protein, vitamin A, vitamin C and energizing B vitamins.
    • Nut-Free - perfect for people with nut allergies.
    • Low Calorie - skip all the calories of those heavy dairy and nut-based cheeses.
    • Wonderfully Creamy - the texture and taste is really close to whole milk ricotta!
    • Delicious- with a mild garlic, herby basil and lemon zing. Oh YES!
    • Easy to make in just 15 minutes.
    nut-free Vegan Ricotta Cheese

    Ingredients for Vegan Ricotta

    Tofu is the key ingredient here. It does such a great job of giving this vegan cheese that great ricotta-like texture.

    I'm actually not a huge fan of tofu, and use it pretty sparingly. I much prefer the texture of soy-free Burmese chickpea tofu in stir fries and similar dishes.

    But for this vegan ricotta, it actually works perfectly. I used extra firm tofu, to get the perfect fluffy texture. This is the exact brand (Nasoya) that I used for this recipe!

    extra firm tofu for Vegan Ricotta Cheese

    Nutritional yeast (aka Vegan Crack) is the other essential ingredient, because it adds that distinct cheesiness.

    You can purchase it at most grocery stores in the health food section, or you can grab it on Amazon here.

    It's a really handy ingredient to keep in your pantry. I use it for my favorite vegan mac and cheese too, and for this 5-minute vegan alfredo sauce.

    how to make Vegan Ricotta Cheese

    How to Make Vegan Ricotta Cheese

    I like to take the old-fashioned route and use a fork to mash the tofu. I find that with a blender you lose a bit of the ricotta-like texture and the cheese becomes a bit too smooth.

    Also, I'm lazy and don't want to wash the blender. 😉

    mashing tofu with a fork for vegan ricotta cheese

    Then mix in the the rest of the ingredients - nutritional yeast, minced garlic, dried basil, a squeeze of lemon, salt and pepper.

    mixing vegan ricotta cheese in a glass bowl

    If you find that the vegan ricotta is too thick, you can add 1-2 tablespoons of water to reach your desired consistency.

    The nice thing about making homemade vegan ricotta, rather than store-bought, is that you can adjust the recipe to make it your own.

    I use this as a base recipe and simply add various fresh herbs or seasonings to customize it for the type of dish I'm making.

    nut free Vegan Ricotta Cheese

    You can try it with oregano, fresh cilantro, or even chili powder for a spicy Mexican enchilada.

    This vegan ricotta has so many uses! Try it as a substitute for traditional ricotta in pasta dishes like lasagna or stuffed shells, stuff it into Italian calzones, or even serve it as a dip for fresh veggies or crackers.

    dairy-free Vegan Ricotta Cheese

    I can't wait to try it in this zucchini cannelloni recipe next!

    If you like this, be sure to check out this easy vegan feta cheese recipe as well. And don't forget to grab a copy of that vegan substitution cheat sheet- it's packed with easy ways to make all your favorite recipes vegan friendly!

    Recipe

    Vegan Ricotta Cheese

    This nut-free, dairy-free Vegan Ricotta Cheese is wonderfully delicious, so easy to make and so healthy. It makes a great replacement for dairy ricotta and pairs well with so many recipes calling for traditional ricotta. Once you try this, you’ll never go back to the dairy version.
    Print Recipe Pin Recipe Email Recipe
    Cook Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Course: Appetizer, Dips, Snack
    Cuisine: dairy-free, Italian, nut-free, Vegan, vegetarian
    Keyword: dairy-free ricotta cheese, Delicious Everyday, make your own ricotta cheese, nut-free ricotta cheese, ricotta cheese, vegan cheese recipe, vegan ricotta cheese
    Servings: 4 servings
    Calories: 144kcal
    Author: Oh My Veggies

    Ingredients

    • 14 oz firm tofu drained
    • juice of ½ lemon
    • 1 tbsp dried basil
    • 4 tbsp nutritional yeast
    • garlic minced
    • 1 tbsp olive oil
    • salt to taste
    • black pepper to taste
    US Customary - Metric

    Instructions

    • Mash the tofu with a fork in a medium bowl.
    • Add all ingredients and mix until well combined.

    Notes

    Use vegan ricotta cheese as a substitute in recipes that call for traditional ricotta. Or serve on its own as a dip with crackers or fresh veggies.

    Nutrition

    Calories: 144kcalCarbohydrates: 6gProtein: 13gFat: 8gSaturated Fat: 1gSodium: 4mgPotassium: 164mgFiber: 3gSugar: 1gCalcium: 136mgIron: 2.1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegetarian Colorful Orzo Salad
    Easy Vegan Lasagna »

    Dairy Free Recipes, Delicious Everyday, Sauces, Spreads and Condiments, Vegan Recipes, Vegan Sauces, Spreads and Condiments, Vegetarian Recipes DE

    Reader Interactions

    Comments

    1. Edith says

      November 30, -0001 at 12:00 am

      Looks like a winner.What could I sub for the olive oil?

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        I haven't tried an oil-free version. But you could try substituting a vegan margarine (melted) or just leave it out and add a bit of water if it seems too dry.

        Reply
    2. joe says

      November 30, -0001 at 12:00 am

      Can this made sweet to fill kannoli???

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        I haven't tried that, but now I am intrigued! You could try sweetening it with a bit of agave syrup. Please do come back and let me know if you give it a try.

        Reply
    3. Beth says

      November 30, -0001 at 12:00 am

      "Also, I'm lazy and don't want to wash the blender. 😉" Hello Soul-Sister! 😂 I'm also lazy and don't wash the blender. I can't explain why when all it takes is to add water, a drop of dish soap, turn it on, and rinse it out. The blender cleans itself!Thank you for using common ingredients. I will try this recipe for a dinner party tomorrow night. I'll try to remember to come back with a review (fingers crossed).

      Reply
    4. Gretchen says

      November 07, 2023 at 3:12 pm

      5 stars
      Omg! I made this for a lasagna I was making for a friend who’s a new mom, she wanted to try a vegan recipe. She can’t have cashews, so I stumbled on this recipe. This is so good I almost ate it all and it almost didn’t make it on the lasagna. I did use my food processor and added a little bit of coconut milk yogurt bc I needed it creamy for the lasagna. You never need another recipe for ricotta, this is the one! I’ve tried cashew ricottas and they were ok, but too sweet. Thank you for posting this! My life is forever changed!

      Reply
    4.39 from 18 votes (17 ratings without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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