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So many of my favorite pasta dishes have one thing in common- rich, creamy ricotta. That’s why I knew I had to share my go-to herby vegan tofu ricotta, a recipe I’ve been making for years. It’s perfect for stuffed shells, layering into a vegan lasagna, and even doubling as a flavorful dip for charcuterie boards.

vegan tofu ricotta with basil in a white bowl.

Why You’ll Love this Tofu Ricotta Cheese

Emily’s Recipe Notes:

Flavor: Savory, herby, mildly cheesy.
Texture: Creamy, smooth, slightly fluffy.
Difficulty: Super easy!
Time: Just about 10 minutes.

Ingredient Highlight

ingredients like basil, firm tofu, lemon, nutritional yeast and parsley on a marble tray. — what you’ll need

Onion & Garlic

These aromatics help build up a savory base for this vegan cheese. I like to cook both for a few minutes to remove any sharp or pungent flavors. If short on time, or if you want to make this recipe even simpler, you can substitute the onions for onion powder.

Firm or Extra-Firm Tofu

This is the cheesy base of this dairy free ricotta. Tofu, when blended, has a texture that is SO similar to traditional ricotta. Plus, using tofu means this recipe is nut-free. A win, win!

Nutritional Yeast

If you’re not familiar with nutritional yeast, it’s a flaky, golden seasoning that adds a savory, cheesy flavor to plant-based dishes- without any dairy.

Packed with umami flavor, it brings a slightly nutty depth that makes it a perfect addition to vegan cheeses, sauces, and dips. In this tofu ricotta, it helps mimic the mild, creamy taste of traditional ricotta.

Lemon Juice

A little lemon juice adds a layer of acidity to the ricotta. You can sub this for some apple cider vinegar. For some extra citrus flavor, you could even add in a little lemon zest.

Fresh Basil and Parsley

Regular ricotta has a mild, slightly sweet, and milky flavor with a hint of nuttiness. It’s not overly salty or tangy, making it a great base for both sweet and savory recipes. So the goal with this vegan ricotta recipe is to mimic the flavor notes of traditional ricotta while creating a few others.

I wanted this recipe to be a go-to staple mainly for pasta dishes and savory recipe. Because of this I opted to add lots of fresh herbs like basil and parsley.

FYI- I’m working on a version for sweet recipes like vegan cannoli, so stay tuned! I’m thinking of testing either an almond ricotta or a raw cashew version for a rich, creamy texture. If you’re looking for a dessert-ready option in the meantime, check out my vegan mascarpone cheese recipe. It’s perfect for tiramisu, parfaits, and other sweet treats!

Helpful Equipment

Food Processor or a High-Speed Blender: for blending
Airtight Container: for storage

Step By Step Guide

Heat about a teaspoon of extra virgin olive oil in a medium skillet over medium heat. Sauté onion and garlic until translucent and slightly brown.

all the ingredients like herbs and tofu in a food processor.

Transfer the sautéed onion and garlic to a food processor. Add the firm or extra firm tofu, nutritional yeast, lemon juice, salt, fresh basil, and parsley.

the blended tofu ricotta in a food processor.

Blend until mostly smooth. Taste for seasoning and add more salt or garlic powder as needed.

the tofu ricotta in a white bowl on a wooden table.

Transfer to a serving bowl or an airtight container for storage.

Serving & Storage

This herby dairy-free ricotta recipe is so incredibly versatile and can be used in tons of delicious ways! I recommend trying it in:

Stuffed pasta: Fill shells, ravioli, or manicotti and serve with your favorite pasta sauce
Baked dishes: Layer into lasagna, baked ziti, or on top of pasta bakes
Ricotta toast: Spread on toasted sourdough with toppings like tomatoes, avocado, or balsamic drizzle
Dips: Serve with crackers, fresh veggies, or as part of a vegan charcuterie board
Flatbreads & homemade pizza: Dollop onto crusts for a creamy cheesy texture and herby flavor
Savory spreads: Use in sandwiches or wraps for extra richness

Leftover ricotta can be stored in an airtight container in the fridge for up to 5 days. Give it a quick stir before using, as it can separate a bit in the fridge.