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Close up of crumbly vegan ricotta cheese in a bowl lined with cheese cloth.

Vegan Ricotta Cheese (Almond and Tofu)

This vegan ricotta cheese recipe is easy to make using almonds and tofu for a rich, creamy cheese that is spreadable and crumbly. It’s ready to serve right away too!
Course Appetizer
Cuisine Vegan
Keyword Vegan ricotta
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 121kcal



Vegan Ricotta Base

  • ¾ cup almond flour (80 g)
  • 150 grams extra firm tofu (half block)
  • 3 tablespoons plant-based milk
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast (12 g)
  • 1 teaspoon salt (8 g)

Herb and Garlic Flavor (Optional)


Step 1: Add Ingredients to Food Processor

  • If you typically press your tofu, start with that. Releasing extra moisture will ensure the ricotta is thick, creamy and ready to serve straight away. Tofu with extra liquid may result in a ricotta that you need to strain in cheese cloth (which is fine, but it won’t be ready to serve until after straining).
    150 grams extra firm tofu
  • Add almond flour to your food processor.
    ¾ cup almond flour
  • Roughly crumble extra firm tofu into your food processor.
    150 grams extra firm tofu
  • Add the remaining ingredients to the food processor: plant-based milk, lemon juice, nutritional yeast and salt. If making the herb and garlic flavor, also add dry basil, dry oregano, onion powder and garlic powder.
    3 tablespoons plant-based milk, 2 tablespoons lemon juice, 2 tablespoons nutritional yeast, 1 teaspoon salt, ½ teaspoon dry basil, ½ teaspoon dry oregano, ¼ teaspoon onion powder, ¼ teaspoon garlic powder

Step 2: Blend to Smooth

  • Blend the mixture until all ingredients are evenly incorporated and you have a thick, creamy cheese.
  • You’ll need to stop and scrape the edges of the food processor a few times as you go.

Step 3: Shape and Serve

  • Carefully remove the ricotta from your food processor and shape it however you like. You can use cheese cloth to wrap the ricotta and shape it into a ball, or simply use your hands.
  • You can serve this ricotta right away, assuming the tofu was extra firm and/ or pressed.
  • If needed, place the ricotta in cheese cloth then into a mesh strainer and sit for 1-24 hours to strain away excess moisture.
  • For a tangier and more well-rounded flavor, refrigerate your cheese overnight.



Nutrient analysis performed on plain ricotta recipe only; doesn't account for additional herbs and spices used to make a flavored ricotta.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Serving (⅙ recipe) | Calories: 121kcal | Carbohydrates: 5g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 395mg | Potassium: 213mg | Fiber: 2g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg