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Tofu ricotta cheese in a white dish with lemon zest.

tofu ricotta

  • Author: Denise
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


Tofu ricotta is what you demand from a vegan ricotta cheese with just 6 ingredients for a super easy, super cheesy plant-based delicacy.



  • 2 Tbsp. unsalted sunflower seeds
  • 1 block (350 gm.) of firm tofu, pressed
  • 1 Tbsp. lemon juice
  • ¼ cup nutritional yeast
  • ½ tsp. salt
  • 2-3 cloves minced or pressed garlic
  • ½ tsp. lemon zest


  1. Add 2 Tbsp. sunflower seeds to a food processor. Process the seeds for a few turns to break them down a bit.
  2. Wrap the tofu in a few paper towels and squeeze it to release the moisture.
  3. Add the tofu, lemon juice, nutritional yeast, and salt to the food processor. Process until it smooths out.
  4. Transfer the ricotta to a bowl and mix in the garlic and lemon zest.
  5. Use in your favorite recipes immediately, or store in an airtight container in the fridge for a few days until you’re ready to use it.


  • Serving size is approximately 1/4 cup. 
  • Adjust the amount of garlic to your individual taste. You can also substitute 1 tsp. garlic powder if desired.
  • If you find nutritional yeast salty, cut back on the additional ½ tsp. of salt.
  • If you want the ricotta super smooth, be sure to grind the sunflower seeds into a powder before adding the tofu. You may need to add ½ a tablespoon more of lemon juice to get it to smooth out.
  • Category: Essential Ingredients
  • Cuisine: plant-based

Keywords: tofu ricotta

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