Can I use any kind of tofu?

Firm tofu or extra firm tofu are best for vegan ricotta, however super firm and medium could probably work too. Soft tofu and silken tofu might result in a tofu ricotta that is too thin. You could definitely try it, though I'd leave out the plant-based milk and see if you even need it.

I wouldn't. Tofu changes texture when frozen, which is great if you want to make crispy tofu or tofu nuggets , but probably not ideal if you want to make creamy ricotta.

How do I make ricotta without tofu?

You can soak raw cashews, raw sunflower seeds, or blanched slivered almonds in hot water for about 30-60 minutes. Drain the water and blend with the rest of the ingredients in my recipe. I have not tested this, but I would start with about a cup and a half of any of these. You may need more non-dairy milk to achieve your desired texture.

Vegan Ricotta Cheese

Name: Vegan Ricotta Cheese
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: A 15 ounce block (about 396g) firm or extra firm tofu, drained but not pressed (see note 1); ¼ cup nutritional yeast (see note 2); 3-4 tablespoons lemon juice, to taste (see note 3); 2 tablespoons non-dairy milk (unsweetened); 1 teaspoon onion powder; 1 teaspoon garlic powder; ¾ teaspoon salt, to taste

Description

Creamy, thick, and delicious, this easy Vegan Ricotta Cheese is ready in only 5 minutes for whatever deliciousness you have planned!

Ingredients

Scale

A 15 ounce block (about 396g) firm or extra firm tofu, drained but not pressed (see note 1)
1/4 cup nutritional yeast (see note 2)
3-4 tablespoons lemon juice, to taste (see note 3)
2 tablespoons non-dairy milk (unsweetened)
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon salt, to taste

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Instructions

NOTE: It’s easiest to make this dairy-free ricotta using a food processor or blender (with a pulse option), but you can use a fork and a large bowl instead (as long as you’re using tofu and not nuts or seeds; with nuts/seeds, you should soak before blending and you will need either a blender of food processor).
Blend: Add everything to the blender or food processor and blend or pulse until it’s the texture you like. If you like a smooth texture and creamy consistency (I prefer it this way), you'll want to blend until smooth. If you prefer a more textured vegan ricotta, pulse until the mixture has reached your desired consistency. Either way, you may need to stop the machine a few times and scrape down the sides with a spatula.
Taste: Taste the ricotta and see if you need to adjust the lemon or salt (or anything else). Blend again if you make any changes.
Store or Use Immediately: Refrigerate in an airtight container for up to 6 days. I prefer to serve this vegan ricotta cold so I refrigerate it for at least an hour or two before serving but you could also use it room temperature right away in a dish like Vegan Stuffed Shells, Vegan Manicotti, or Vegan Ricotta Pasta (especially with some sun-dried tomatoes and a little black pepper, yum!).

Notes

Note 1: While extra-firm tofu will also work, I have found that the best smooth ricotta texture comes from firm tofu. If you prefer your tofu ricotta on the more textured side like vegan cottage cheese, try using extra firm and just pulsing the food processor until the mixture becomes your desired texture.
Note 2: We used non-fortified nutritional yeast to keep our vegan ricotta pale, but any will work. If you hate this stuff or can't eat it for whatever reason, you can skip it. You may want to add more spices, acid (lemon juice or vinegar), and/or salt for extra flavor.
Note 3: White wine vinegar, apple cider vinegar, or distilled white vinegar will all work in place of the lemon juice. I'd start with a small amount and blend, then taste before you add more.
Note 4: Can't have tofu? You can soak raw cashews, raw sunflower seeds, or blanched slivered almonds in hot water for about 30-60 minutes. Drain the water and blend with the rest of the ingredients in my recipe. I have not tested this, but I would start with about a cup and a half of any of these. You may need more non-dairy milk to achieve your desired texture.

Prep Time: 5 minutes
Category: Cheese
Method: Blender
Cuisine: American, Italian

Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Sugar-Free, Vegan Ricotta