A High-Protein Vegan Ricotta Recipe

Love the idea of ricotta but not the ingredients and nutrition? Same. Whether you're vegan, dairy-free, or just looking for an alternative with more protein and less fat, then this recipe is for you.

This dairy-free ricotta is made from extra-firm tofu. Unlike most vegan ricotta recipes, this one is nut-free and doesn't require a high-power blender, so it's a recipe that almost anyone can enjoy. It's also light and bright thanks to the flavorful combination of lemon zest and lemon juice.

Excited to check it out? Keep reading to learn what ingredients vegan ricotta recipes typically include, why this one is different, how to make this easy recipe at home, and the many ways you can use this lemony tofu ricotta to enhance your meals.

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What is Vegan Ricotta?

Ricotta is a soft cheese typically made from dairy; it plays a starring role in lasagna but can be used in a variety of ways. There are numerous vegan ricotta recipes online, but many use soaked and blended nuts (usually cashews), sometimes in combination with tofu. You can also make vegan ricotta from soy milk, although that's significantly more labor-intensive and usually necessitates the addition of stabilizers.

This dairy-free ricotta recipe uses just tofu, with no nuts. That's because I wanted to create a recipe that was high in protein, low in fat, nut-free for those with allergies, and very easy and fast to make without the need of a high-power blender.

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How to Make Tofu Ricotta

This easy tofu ricotta comes together in a flash. Most importantly, you'll need to use the right tofu: extra firm. This will not work with other types of tofu. First, you'll press the tofu in a strainer to remove as much water as possible, which will help the resulting ricotta to have a thick, luscious texture. Next, you'll mix in a few simple seasonings: lemon zest, lemon juice, a dash of olive oil, salt, and pepper. It requires just a few simple ingredients and no special equipment.

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How to Use Tofu Ricotta

There are many ways you can use this dairy-free ricotta. It's great as a dip or dolloped onto salads. Try it stuffed into grilled peppers, added into zucchini rolls, or spread onto a sandwich. And of course there are some iconic ricotta dishes you can experiment with, like lasagna, manicotti, or stuffed shells.

Personally, I love this lemony ricotta best as a high-protein dip, served alongside fresh veggies. As shown in the photos here, it's great with classic Italian ingredients like tomatoes, pine nuts, and basil.

The best part about this vegan ricotta recipe? Because it's very high in protein (since it's basically just tofu) and much lower in fat than classic ricotta or cashew-based ricotta, you can enjoy it in abundance without feeling weighed down. That means you can (and should!) dollop this ricotta onto or into anything you can dream up.

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Ingredients and Substitutions

Here's what you'll need for this vegan ricotta recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

• Extra firm tofu. This recipe will not work with soft tofu or with any variety of silken tofu. It also will not work well with super-firm or high-protein tofu, which will be too stiff to mimic the texture of ricotta.
• Lemon. You'll use both the zest and juice, so zest the lemon first before cutting it open.
• Flavorful olive oil. If you follow an oil-free diet, you can omit this. However, just a small amount of olive oil really enhances the texture and the flavor of this otherwise very lean dairy-free ricotta. This recipe works best with a robust finishing oil rather than a cooking oil.
• Salt and pepper

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Closing Thoughts

Intrigued? I think you'll love this tofu ricotta. Because it doesn't have the same richness as traditional ricotta, it feels much lighter and more easily digestible. It's loaded with plant-based protein and has almost no fat, so you can feel good about enjoying it again and again. It's also very fast and simple to make at home, with just a few basic ingredients and no fancy equipment.

For all those reasons, this recipe is rapidly becoming a staple in our house. I like to make a double-batch over the weekend, use it as a dip for a Mediterranean-themed Saturday happy hour, and then save the leftovers to add to salads the next few days. I hope you enjoy this lightened-up dairy-free ricotta as much as we do!

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Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

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Suggested Pairings

Honey Fig Gin and Tonic

Loaded Lemon Hummus

Spring Asparagus Salad with Raw and Grilled Greens

Summer Grilled Peach and Farro Salad

Nourishing Vegan Pasta Primavera