Vegan Ricotta Cheese

Vegan Ricotta Cheese
Credit to Pasta Based
  • 1 cup slivered almonds
  • 3.5 ounces extra-firm tofu (1/4 of a 14 oz block – pressed)
  • 1/4 cup unsweetened soy milk
  • 4 tablespoons unsweetened non-dairy yogurt (we used So Delicious Dairy Free Coconut Milk Yogurt)
  • 1 clove fresh garlic
  • 2 teaspoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 3 leaves chopped basil (optional)
  1. Measure slivered almonds into a large bowl and cover with hot water. Soak for at least 30 minutes, or until soft.  Drain remaining water once done soaking.

  2. Meanwhile, press the tofu in a tofu press or by wrapping in paper towels and setting a heavy pan on top for 15 minutes, changing out the paper towels halfway through.

  3. Add all ingredients into a food processor. Pulse and process, scraping down sides when needed, until smooth and thick.

Recipe Notes

This recipe makes about 2 cups of ricotta.

Nutrition Facts
Almond Tofu Ricotta Cheese
Amount Per Serving (0.25 cups)
Calories 190 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 307mg 13%
Potassium 276mg 8%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 8g 16%
Vitamin A 0.6%
Vitamin C 3.2%
Calcium 11.8%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

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