Homemade, non-dairy, completely vegan ricotta that takes less than 15 minutes to prepare with ingredients you likely already have on hand! Enjoy in stuffed shells, eggplant rolatini, baked ziti or simply use it to top off pasta, pizza or salad.

Homemade Vegan Ricotta


  • 16oz block of extra firm tofu
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp Himalayan pink salt

Savory Seasoning (optional)

  • 1 tbsp extra virgin olive oil
  • 1 tbsp nutritional yeast
  • 1 tbsp fresh basil chopped
  • 1 tsp oregano
  • 1/2 tsp pepper


  1. Drain tofu and wrap in a dish towel. Place a heavy object on top of the wrapped tofu (like a large book or my favorite, a cast iron pan). Press tofu for about 10 minutes.

  2. Next, crumble tofu into a food processor and add the lemon juice, olive oil, salt and pepper. Process for about 1 minute or until mixture is soft, creamy and well combined. You can stop here for plain ricotta or continue by adding seasoning. 

  3. If seasoning, simply add the seasoning ingredients to the food processor and pulse or blend until well incorporated and slightly textured but not completely smooth.

Recipe Notes

Ricotta will last in the refrigerator for 3-5 days.