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A simple recipe for Vegan Ricotta - a tasty healthy vegan substitute for ricotta cheese that is nut free! 

Vegan Ricotta

  • Author: Sylvia Fountaine
  • Prep Time: 6 mins
  • Total Time: 6 minutes
  • Yield: 2 cups 1x
  • Category: vegan
  • Method: Blended
  • Cuisine: gluten free
  • Diet: Vegan


Vegan Ricotta – a healthy, nut-free, low-calorie alternative to ricotta cheese, made with tofu, perfect for lasagna, cannelloni, and other baked dishes!


  • 14 ounces tofu, firm, drained.
  • 1 garlic clove
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • small handful fresh herbs- basil, Italian parsley, cilantro, chives, scallions or use 1 teaspoon herbs de Provence, Italian herbs or even dried oregano!
  • 2 tablespoons olive oil add more for extra richness
  • optional addition : 1-3 teaspoons nutritional yeast (gives it a “cheesy” flavor, other spices)


Drain the tofu, ( no need to press it dry) break it up with your hands and place it, along with the other ingredients in a food processor.

Pulse repeated until combined well and coarsely ground, but not totally smooth.

That’s it!

Use it like you wold ricotta cheese- great in lasagna, manicotti, etc…


Herb options:

  1. For Italian dishes try basil, oregano or Italian parsley
  2. For Mexican, try cilantro or Mexican Oregano
  3. For French, thyme, chives or Herbs de Provence
  4. For a smoky flavor: add 1 teaspoon smoked paprika


  • Serving Size: ¼ cup
  • Calories: 69
  • Sugar: 0.3 g
  • Sodium: 6.1 mg
  • Fat: 5.4 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 1.6 g
  • Fiber: 0.5 g
  • Protein: 4.5 g
  • Cholesterol: 0 mg

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