Easy (Protein-Packed!) Tofu Ricotta

Name: Easy (Protein-Packed!) Tofu Ricotta
Prep time: 5 min
Total time: 5 min
Ingredients: 12 oz block extra firm tofu (pat dry); 3 tablespoons freshly squeezed lemon juice; 1 tablespoon extra virgin olive oil; 1 tablespoon nutritional yeast; half lemon (zest only); ¾ teaspoon salt; 1 - 2 tablespoons water (to adjust texture as needed)

By Desiree Nielsen RD

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This 5 minute tofu ricotta cheese recipe has the flavour and texture of real ricotta! It’s packed with protein, with a fresh + neutral flavour that you can use in your favourite sweet or savoury recipes.

hand scooping tofu ricotta on white plate with black spoon on pink tile background — This quick + easy tofu ricotta cheese is super versatile, so you can use it sweet or savoury!

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If you’re new here, you might not know that I used to be a vegetarian who LIVED for cheese. I ate it three meals a day. So believe me when I say that I take a vegan cheese recipe pretty seriously. I am NOT gonna waste your time.

And it is a bold move to put another tofu ricotta recipe on the internet…because my friend Nisha makes the loveliest whipped tofu ricotta. It’s so good: silky and deeply savoury.

But as much as I love it, I realized that I still needed a tofu ricotta recipe in my back pocket that tasted and performed like actual ricotta cheese. One that has that fresh, mild flavour of real ricotta, so I could use it in sweet or savoury recipes. With that creamy, thick and slightly grainy texture and of course, a ton of protein.

Because before avocado toast was a thing, high protein ricotta toast was a thing and I wanted to make it again. At the risk of sounding overconfident, I think you’re gonna love my version too. Use it to make a vegan lasagna. Or make zucchini roll ups. Or yes, treat yourself to a little ricotta toast and feel like you’re in a cute cafe for a fraction of the price.

And if you’re looking for even more feel good, fun to eat plant-based recipes, maybe grab a copy of my book Plant Magic at your library or local bookstore!

Here’s how to make the easiest and most versatile tofu ricotta cheese in minutes!

There are a lot of yummy store-bought vegan cheeses…but in some cases, it’s actually easier (and more affordable!) to make your own! Just 5 ingredients and 5 minutes of your time. Meal prep to use throughout the week! It keeps super well.

block of tofu, a lemon, oil, salt and nutritional yeast — You want an extra firm tofu here for a protein rich base…typically 12-14g protein per quarter block. Want it a little creamier? Firm tofu would work too.

Where homemade vegan cheese really shines over store-bought is that when you make them from whole foods, they’re typically way more nutritious: more protein and way less saturated fat (let the dietitian remind you we don’t want to eat too much saturated fat!). Plus, since this is a nut free recipe, more people can enjoy it (it’s even low FODMAP!).

hand grating lemon zest over food processor with tofu and nutritional yeast — You’ve got a lot of control over the flavour and texture here, which is good because tofu naturally varies in both!

food processor with tofu ricotta cheese — You’ve got a lot of control over the flavour and texture here, which is good because tofu naturally varies in both!

More easy, nutritious vegan cheese recipes: