Homemade Ricotta ‘Cheese’

Quick and homemade vegan ricotta! By itsaplantbasedlife.com

Use this vegan ricotta as a substitute for the dairy version when making lasagna, sandwich filling, stuffing roasted vegetables or filling pasta!


  • Prep Time: 10m
  • Cook Time: 1m
  • Total Time: 11m


  • 1 x 200gr block Organic Firm Tofu
  • 4 tbsp. nutritional yeast
  • 2 tbsp. lemon juice
  • 1 tbsp. onion powder
  • 1 tbsp. olive oil
  • 3/4 tbsp. oregano, dried
  • 3/4 tbsp. garlic powder
  • 1/3 tsp. white pepper (or sub for black pepper)
  • 1/2 tsp. salt


  1. Wrap tofu in a clean kitchen towel and place between two cutting boards. Place a heavy object on top. Let rest for 10 minutes. Unwrap tofu and pat dry.
  2. Put all the ingredients in a blender or food processor along with one tablespoon of water, and blend until it resembles ricotta's texture. Add another tbsp of water if it seems too dry. [If you dont have a processor, you can also mix and combine by using the back of a fork]. Taste and add more seasoning if necessary!
  3. Store in an airtight container in the fridge for up to 5 days

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