Recipes › Main Course › Vegan Ricotta Recipe

Vegan Ricotta Recipe

Recipe by Pedro M. A. Neves

This creamy vegan ricotta brings authentic Italian richness to pasta, lasagna, and vegetable dishes without any dairy. Made from a blend of tofu, nuts, and seasonings, it achieves the delicate texture and subtle flavor of traditional ricotta while remaining entirely plant-based. Perfect for traditional Italian preparations that deserve a compassionate alternative.

Ingredients

• 400g firm tofu, drained and pressed
• 100g raw blanched almonds, finely ground
• 30ml extra virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 2 tbsp nutritional yeast
• 1 tsp sea salt
• ½ tsp white pepper
• ¼ tsp ground nutmeg
• 2 cloves garlic, minced
• 30g fresh flat-leaf parsley, finely chopped
• 15g fresh basil, finely chopped

Instructions

1. Press the tofu by wrapping it in a clean kitchen towel and placing it on a cutting board. Set a heavy weight (such as cast iron skillet with cans) on top for 15 minutes to remove excess moisture.

2. Place the drained, pressed tofu into a food processor.

3. Add the finely ground almonds, olive oil, lemon juice, nutritional yeast, salt, white pepper, and nutmeg to the processor.

4. Pulse the mixture 8-10 times until the texture resembles cottage cheese with small curds, being careful not to over-process into a smooth paste.

5. Transfer the mixture to a bowl and fold in the minced garlic, chopped parsley, and basil with a rubber spatula until evenly distributed.

6. Taste and adjust seasoning with additional salt, lemon juice, or nutmeg as needed. Refrigerate for at least 30 minutes before use to allow flavors to meld and texture to firm slightly.

Substitutions

• Replace almonds with raw cashews for a slightly creamier result and milder flavor.
• Use 200g silken tofu mixed with 200g firm tofu for a lighter, airier texture.
• Substitute nutritional yeast with 1 tbsp miso paste for deeper umami flavor.
• Replace fresh herbs with 1 tsp dried Italian seasoning if fresh herbs are unavailable.

Tips

• Press your tofu thoroughly—excess water will dilute the ricotta and prevent proper texture.
• Pulse rather than blend to maintain the desirable cottage cheese texture; over-processing creates a dense, mousse-like consistency.
• This ricotta keeps refrigerated for up to 5 days and can be frozen in portions for up to 3 months.
• For a richer flavor, lightly toast the almonds before grinding for deeper, nuttier notes.

Ricotta has been a cornerstone of Italian cooking for centuries, traditionally made from whey leftover in cheese production. This vegan interpretation honors that legacy by creating the same creamy, versatile ingredient that appears in everything from ravioli filling to lasagna layers across Italian regional cuisine.

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