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Vegan Ricotta Cheese

  • Author: Brita Britnell
  • Total Time: 10 minutes
  • Yield: 3 cups 1x


Vegan Ricotta Cheese that’s perfect for lasagna and any other recipe that you would traditionally use ricotta!


  • 1 tablespoon of olive oil
  • 1 medium sweet onion, chopped
  • 4 cloves of garlic, roughly chopped
  • 14 ounces of extra firm tofu, drained and lightly pressed of excess moisture
  • 1 1/2 tablespoons of lemon juice
  • 1 1/2 tablespoons of nutritional yeast
  • 1 teaspoon of fine sea salt, plus more to taste
  • 1/2 teaspoon of pepper


  1. In a medium skillet, heat the olive oil over medium heat. Once hot, add in the onion and cook for 5 minutes until they start to turn translucent. Add in the garlic and continue to saute for an additional 2 minutes.
  2. Add the onion and garlic mixture to the bowl of a food processor and add in the remaining ingredients. Pulse for a few times so that the ingredients are fully combined but the ricotta still has a bit of chunks and texture to it.
  3. Season to taste with more salt as needed and ENJOY! Can be stored in the fridge for up to 5 days.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Cheese Alternative
  • Method: Blending
  • Cuisine: American

Keywords: vegan cheese, cheese alternative, tofu ricotta cheese