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dairy-free ricotta cheese recipe

Dairy-Free Ricotta

  • Author: Leeonney Bentick
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegan


This vegan twist on a classic Italian dish makes a perfect appetizer or addition to your favorite dish. You’ll love this dairy-free ricotta cheese!


Units Scale
  • 1 14 oz package of tofu, firm or extra firm works best
  • 2 Tbsp lemon juice
  • 2 Tbsp nutritional yeast, more if needed
  • 1 Tbsp oil, grapeseed or olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt


  1. Remove the tofu from the package and place it between paper towels or a clean kitchen towel. Gently press the tofu to remove as much moisture as possible. You can also place a heavy object on top of the wrapped tofu for 15 minutes to help remove moisture.
  2. Use your hands and crumble the tofu into tiny pieces into the bowl of a food processor. Add the lemon juice, nutritional yeast, oil, garlic powder and salt then pulse the mixture until it resembles ricotta cheese – textured with small lumps. Be careful not to overmix or it will become more of a puree.
  3. Scoop the mixture into a bowl. Taste and adjust the seasonings and lemon juice to your liking. Once satisfied, serve as desired or store in an airtight container in the fridge.
  • Prep Time: 25 minutes
  • Category: Appetizer
  • Cuisine: Italian


  • Serving Size: 1/4th
  • Calories: 139
  • Sugar: 0.6 g
  • Sodium: 298.3 mg
  • Fat: 8.7 g
  • Carbohydrates: 4.3 g
  • Protein: 11.2 g
  • Cholesterol: 0 mg