Vegan Ricotta Cheese

This nut-free soy-based ricotta cheese is great to add to lasagna or keep as a cheese spread for toast. 

For this recipe, you can use extra firm or firm tofu. The other ingredients that you’ll need are onion powder, garlic powder, oregano, nutritional yeast, salt, pepper, vegenaise (optional), and olive oil. 

Drain the tofu by hand so that some of the liquid in the tofu stays in. You could also press the tofu for a minute or two but no more than 5 minutes. After the tofu is pressed, put it into a large bowl for mixing. Add all the seasonings, nutritional yeast and olive oil in the bowl. You can also add the vegenaise at this time, it makes the cheese a little bit creamier. Then with a large fork press and mix the ingredients together until the mixture resembles ricotta cheese. 

When everything is mixed you can add the cheese to any dish for baking or bake on its own for a warm cheese spread. 


  • 1 package of extra firm or firm tofu
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 3 tablespoons nutritional yeast
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon vegenaise (optional)
  • 2 tablespoons olive oil

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