Name: Super Easy Vegan Ricotta Cheese
Prep time: 5 min
Ingredients: 1/2 package tofu; 1 package vegan cashew cheese or package vegan cream cheese like Tofutti ((any kind you desire, I used Nuts for Cheese)); 1 tsp salt ((or more salt to taste)); 2 tsp garlic powder; 1 tsp olive oil; 1 tsp basil ((optional))

This rich and Super Easy Vegan Ricotta Cheese is made with only 5 ingredients! You can make up this mixture in only 5 minutes. Use it to stuff vegan ravioli, add to plant-based lasagna, on top of bruschetta or pizza.

A Tofu-Based Super Easy Vegan Ricotta Cheese

This Super Easy Vegan Ricotta Cheese uses tofu as its base to get the crumbly and slightly wet texture of ricotta. You should use medium firm or firm tofu. Stay away from using silken tofu for this recipe. It has a very high water content and it will make sloppy end result (though you can give it a try if it’s all you have)!

No Pressing Tofu Necessary

Creamy, light, crumbly and glorious fresh. This is the texture of ricotta that this Easy Vegan Ricotta Cheese recipe mimics. Your tofu gives this recipe that crumbly component, with a bit of a moist consistency. So, there’s no need to press your tofu before using it in this recipe. The moisture in the tofu will make sure your vegan ricotta cheese isn’t dry. Simply remove your tofu from the package and add half the block.

Making Your Vegan Ricotta Creamy

The tofu gives your ricotta that crumbly texture and it’s the vegan cream cheese or cashew cheese that will give it creaminess. You can use a store bought vegan cream cheese such as Tofutti dairy-free cream cheese. Daiya also offers a line of vegan cream cheese, but isn’t as good as Tofutti in my opinion (though this is personal preference). Or, instead you can use a soft nut-based cheese. Nuts for Cheese is an excellent choice. or you can make a homeade nuts- based cheese.