Vegan Ricotta Cheese

Almond + Tofu

Easy Vegan Ricotta

This recipe uses simple ingredients for a quick dairy free ricotta. Blend in a food processor and shape into a ball. It's really that easy!

Almond + Tofu Base

These ingredients build a crumbly yet spreadable texture in the ricotta. Add some other great flavors, blend and enjoy!

Ricotta Base: Almond flour Extra firm tofu Plant milk Lemon juice Nutritional yeast Salt Optional Flavoring: Dry basil Dry oregano Onion powder Garlic powder


1. Add Ingredients to    Food Processor 2. Blend to Smooth 3. Shape Ricotta 4. Serve and Enjoy

How to Make It

Add Ingredients to Food Processor

Step 1:

Press your tofu to release as much liquid as possible. Crumble into a food processor and add all other ingredients.

Blend to Smooth

Step 2:

Blend until all ingredients are evenly incorporated into thick, creamy cheese. Stop and scrape the edges of the food processor a few times as you blend.

Shape Ricotta

Step 3:

Remove the ricotta from your food processor and shape it however you like. Use cheese cloth (or your hands) to shape into a ball.

Serve and Enjoy

Step 4:

Serve with crackers and veggies, or use in another recipe like spinach ricotta lasagna. It's a real treat!

Refrigerate in an airtight container for up to 5 days. Reheat in a microwave or oven until warm through.

How to Store Leftovers

Vegan Ricotta Cheese

Almond + Tofu