Easy Creamy Plant Based Ricotta Recipe
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Whether you’re layering it into vegan lasagna, spreading it on homemade pizza, or using it as a cheesy filling for stuffed shells, this plant based ricotta recipe is incredible.
It’s light, fluffy, and has the same creamy consistency as traditional ricotta, but it’s dairy-free and made entirely from whole-food ingredients.
🔍 Quick Look: Easy Creamy Plant Based Ricotta Recipe
- ⭐ Difficulty: Easy
- ⏱️ Prep Time: 10 minutes
- 🕒 Total Time: 10 minutes
- 👥 Servings: 2 cups (about 4-6 servings depending on use)
- 📊 Calories: 60–80 calories per ¼ cup (varies based on tofu brand)
- 🥣 What You’ll Need: a block of extra-firm tofu, drained, nutritional yeast, lemon juice, soy milk, garlic powder, salt, and pepper. Optional is a little olive oil for extra creaminess.
- 👩🏼🍳Flavor Profile: Creamy, lightly tangy, savory, and just a touch cheesy — without tasting like tofu.
- 💪 Protein Boost Option: Use a high-protein tofu.
Before losing 125 pounds, I thought dairy was a must in every meal. I used cheese as a “flavor booster,” thinking it was harmless. But once I started reading labels, I saw how many additives, oils, and preservatives were hiding in my food. And honestly, I didn’t feel great eating it.
That’s why I started making this plant-based ricotta. It’s creamy, light, and made from simple ingredients. No dairy. No fillers. No mystery ingredients I can’t pronounce.
Just real food that tastes good and makes your body feel supported. And the best part? You can use it in so many meals—pasta, toast, dips, and more.
But, before we dive in, please take a quick second to subscribe to the Intentionally Eat newsletter. It contains delicious recipes and tips to help you live your healthiest life, plus you’ll get a free Snacks & Smoothies Mini-Cookbook full of snacks that love you back!
Why You’ll Love This Easy Plant Based Ricotta
This recipe is a homemade staple I use in so many of my favorite recipes. It’s quick, affordable, and made from ingredients you can easily find at your local grocery store.
Here’s what makes it so great:
- ✅ No dairy — completely dairy-free ricotta
- ✅ Packed with B vitamins from nutritional yeast
- ✅ High in protein thanks to tofu or sunflower seeds if you want it soy-free
- ✅ Ready in minutes using your food processor or high-speed blender
- ✅ Keeps beautifully in the fridge in an airtight container
Ingredients
You only need a few simple ingredients for this vegan ricotta cheese recipe, and they’re all whole-food staples:
- Extra Firm Tofu
- Intentionally Eat Cheezy Bliss Sprinkle or nutritional yeast
- Apple Cider Vinegar or Lemon juice
- Soy Milk or your favorite plant based milk
- Garlic Powder
- White Vinegar
- Olive oil or Aquafaba -if you want it oil-free
- Salt & Pepper
Pro Tip: If you prefer a soy-free version, you can swap tofu for 1 cup sunflower seeds, soaked in hot water for 20 minutes and drained before blending.
How to Make This Plant Based Ricotta Recipe
Follow these easy steps for the best results:
Step 1: Prepare Your Base
Crumble the tofu into your food processor. If using sunflower seeds, make sure they’re well-drained.
Step 2: Add Flavorings
Toss in the nutritional yeast, lemon juice, olive oil, garlic powder, and salt.
Step 3: Blend
Pulse until the mixture reaches a creamy consistency. You may need to scrape the sides a few times and add a splash of cold water or soy milk if it’s too thick.
Step 4: Taste & Adjust
Add a bit more lemon juice or white vinegar for brightness, or more Cheezy Bliss Sprinkle for a cheesier flavor.
Step 5: Store
Transfer your vegan ricotta to an airtight container and refrigerate. It’ll firm up slightly and keep for up to 5 days.
That’s it — a vegan ricotta cheese recipe made from simple ingredients in just minutes!
How to Use This Vegan Ricotta
This creamy plant-based ricotta works in both savory dishes and sweet dishes, making it incredibly versatile. Here are a few of my top recipes to try it with:
- Layer it in vegan lasagna or stuffed shells
- Spread it on homemade pizza crust before baking
- Add to casseroles for a delicious addition of creaminess
- Mix with this Copycat McCormick Spaghetti Seasoning for a savory dip
- Sweeten with a drizzle of maple syrup and use it to fill a Medjool date for a sweet treat
- Use it as a creamy fruit dip and serve with apples for a sweet dish
How To Store
Transfer your vegan ricotta to an airtight container (like this cheese container) and refrigerate. It’ll firm up slightly and keep for up to 5 days.
If you made this Plant Based Ricotta recipe, leave a ⭐️star rating and comment below — I love hearing from fellow taste testers!
Printable Recipe Card
You’ll find the full details, measurements, and step-by-step instructions below. Don’t forget to save or pin it for later—you’ll definitely want to make this one again!
Easy Plant Based Ricotta Recipe
Ingredients
- 1 14 oz extra firm tofu, drained sub 1 cup sunflower seeds soaked in hot water for 20 minutes and drained
- 1/4 cup Cheezy Bliss Sprinkle sub nutritional yeast
- 2 Tbsp apple cider vinegar sub lemon juice
- 2 Tbsp soy milk, unsweetened
- 1 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp white vinegar
- 1 pinch salt & pepper
Instructions
- Step 1: Prepare your base – Crumble the extra-firm tofu into your food processor. If using sunflower seeds, make sure they’re well-drained.
- Step 2: Add flavor – Toss in the Cheezy Bliss Sprinkle, apple cider vinegar, olive oil, garlic powder, salt, and pepper.
- Step 3: Blend- Pulse until the mixture reaches a creamy consistency. Scrape the sides and add soy milk.
- Step 4: Taste and adjust- Add more lemon juice or white vinegar for brightness or more Cheezy Bliss Sprinkle for a cheesier flavor.
Notes
Store & Serve
Keep leftovers in an airtight container in the refrigerator for up to 5 days. Stir before using—it’s perfect for spooning over pasta dishes, layering into vegan lasagna, or spreading on homemade pizza with herbs.Tips
- Use extra-firm tofu. It’s key to getting that regular ricotta texture without too much moisture.
- Soak your seeds well if using sunflower seeds — it makes blending smoother.
- Taste as you go. Adjust acidity, salt, or cheesiness to match your favorite recipes.
- Make it ahead. The flavor improves after a few hours in the fridge.
Nutrition
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Before I say goodbye, I encourage you to take a moment to find out how I went from obese to 125-pound lighter -and how you can reach your goals, too!
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About The Author
Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” If you want to send Cindy a quick message, visit her contact page here.
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I hope you love this Plant Based Ricotta Recipe and you found it delicious!
Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.
