10-Minute Vegan Ricotta

10-Minute Vegan Ricotta

Prep Time: 10 min Yield: About 2 cups

Growing up in a middle-class family, I had never even heard of ricotta. When we made lasagna, we always used a concoction of cottage cheese, salt, and pepper. In fact, it wasn't until I tried lasagna with real ricotta at an Italian restaurant that it clicked that cottage cheese wasn't a standard ingredient - it blew my mind! And I knew that when we made our first plant-based lasagna, we had to get the ricotta right. We started out with just tofu and some salt, and with each iteration, we fine-tuned our recipe until even we were convinced it was the real thing! And ever since we nailed down this recipe, we've come to realize just how versatile it can be! Whether you're making lasagna, pizza, ravioli, or eggplant parmesan, this is the perfect Vegan Ricotta recipe for any occasion! And perhaps the best part about this recipe is just how quick and easy it is to make - just throw everything into a food processor and (boom!) you're done!


  • 1 block firm tofu, crumbled into large chunks
  • 1 tsp salt
  • 1 (.75 oz) pack of fresh basil, stems removed
  • 1/2 lemon, juiced
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • Fresh-cracked black pepper to taste


  1. Place all ingredients into a food processor with an 'S' blade. Process on high until the basil is fully incorporated into the tofu mixture. Tip: To save yourself some time, consider using a citrus press and a garlic press

  2. Taste the ricotta and adjust seasonings as needed. The mixture should have a good tang from the vinegar, a freshness from the lemon, and a bite from the fresh garlic. Tip: If the flavor isn't popping, you may need to add a bit more salt. Add 1/4 tsp of salt at a time so you don't over-salt it!

  3. Refrigerate for 30 minutes before use. 

  4. Enjoy!


Made it? We would love to hear how it went! Upload a picture and tag us!