This nut-free Whipped Tofu Ricotta is easy to make in a food processor in just 5 minutes! It’s creamy, spreadable, and perfect for lasagna, toast, pizza, and much more.
Want more creamy vegan dips? You’ll love my Vegan Brie Dip with Pepper Jelly, my 5 Ingredient Vegan Queso, and my Vegan Tzatziki!
Whipped ricotta recipes have become seriously popular over the last few years for good reason. Whipping cheese makes it light, airy, and irresistibly creamy—yum! I didn’t want vegans to miss out, so I created this easy, dreamy Whipped Tofu Ricotta with the same fluffy texture, just without any dairy or nuts.
It’s made with a handful of simple ingredients and blended in a food processor until it’s completely smooth. The result is a ricotta-style spread that’s perfect for baking in vegan lasagna, stuffing in jumbo pasta shells, scooping up with crostini, or tossing with cooked pasta.
If you love my classic Vegan Ricotta recipe, you’ll love this smooth and fluffy version as well!
Why you’ll love this vegan whipped ricotta
- Cheesy, creamy, dreamy – Whether it’s the ultra-smooth and airy texture or the tangy, cheesy flavors, you’ll be in heaven after one taste.
- 5-minute recipe – Just blend all of the ingredients in a food processor, and the ricotta is ready to eat! No chilling necessary.
- Use it everywhere! I love dunking bread into this vegan whipped ricotta dip for a tasty snack. It’s also perfect for pasta, toast, pizza, grain bowls, and much more.
How to make whipped tofu ricotta
Find the complete recipe with measurements in the recipe card below.
Add the tofu chunks and the rest of the ingredients to a food processor. Blend until smooth and creamy.
Taste the whipped tofu and blend in more nutritional yeast, salt, or miso as needed. Or, customize the cheese by blending in your favorite add-ins (spinach, herbs, garlic, etc.).
Serve it right away in lasagna, on pizza, or with crostini, or store it in the fridge for later. Enjoy!
Add-ins for tofu ricotta
I love this creamy dairy-free ricotta as-is, but you can easily customize it with mix-ins. Almost anything goes, like fresh herbs (basil, chives, parsley, mint, etc.), fresh or frozen spinach (thawed and drained ahead of time), lemon zest, garlic powder, or chopped sun-dried tomatoes.
Ways to use whipped tofu ricotta
You can serve this fluffy whipped cheese almost anywhere! I love how its ultra-smooth and light consistency makes it perfect for piping into my Vegan Stuffed Jumbo Shells or dolloping on a homemade vegan pizza.
Here are a few more ways we’ve been enjoying it:
- On snack boards with crackers, crostini, and bread for dipping.
- Layered in my super cheesy Vegan White Lasagna or in this Classic Vegan Lasagna.
- Tossed with cooked pasta for a quick cheesy dinner.
- Piped on toast and topped with either a drizzle of maple syrup and fresh berries or vegan pesto and roasted tomatoes.
- In almost any pasta bake, like my Vegan Baked Ziti.
- Dolloped on top of my Vegan Lasagna Soup or these loaded Vegan Nourish Bowls.
- As a creamy base for roasted vegetables, like crispy potato wedges, broccoli florets, or asparagus.
Frequently asked questions
I had the best results with firm tofu, but extra-firm tofu might work as a substitute. I don’t recommend using super-firm tofu because it could make the ricotta crumbly. Soft or silken tofu won’t work either because it’s too soft and watery.
I wouldn’t recommend leaving out the nutritional yeast because then this “ricotta” wouldn’t taste much like cheese. If you’re all out, add the 1 tablespoon of white miso to help replace some of the cheesy, umami flavors.
Yes, the oil can be replaced with water if you want. Just know that the ricotta will be missing a lot of richness.
No need! Just drain the liquid from the package, then toss the tofu right in the food processor.
I haven’t tested it, but you should be able to whip the tofu ricotta in a blender. You may have to stop and scrape down the sides more often, though.
Transfer the ricotta to an airtight container and store it in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw it in the fridge before serving.
Whipped Tofu Ricotta
Ingredients
- 14.5 ounces firm tofu
- 4 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon mellow white miso optional but good
Instructions
- Remove tofu from the package and drain the water. Pat the block of tofu with paper towels or a clean tea towel to remove excess water. There is no need to press the tofu.
- Rip the tofu into large chunks and place in a food processor. Add all other ingredients and blend until smooth and creamy, about 3 minutes, scraping the sides and bottom if needed.
- Taste and add any additional nutritional yeast, salt or miso if desired.
- Serve anywhere you like, such as lasagna, dollops on pizza, with crackers or in stuffed shells.
- The ricotta will keep in a covered container in the refrigerator for about 5 days. It can also be frozen for up to 3 months.
Notes
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Add a handful of fresh basil leaves and pulse in at the end for basil ricotta.
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You may add fresh or frozen spinach (thawed and squeezed of water) for spinach ricotta.
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May omit the oil if desired, though it adds a richness and flavor that will be missed. Add a few tablespoons of water instead.
- If using for sweet recipes, such as ricotta pancakes or on toast with berries, omit the garlic powder.
I’ve made this a couple of times now and absolutely love it. I’ve used it for lasagne and stuffed shells along with the easy vegan mozzarella. Delish!
Hi Melissa. I’m thrilled that you are enjoying the recipe! Thank you for your awesome review! Happy cooking!
I just made the Whipped Tofu Ricotta and it is delish!
Also could not have been easier or faster to make.
I used Extra Firm tofu and it came out super creamy.
I am going to serve it with a tomato and eggplant stew.
Thank you, I just love it! ***** Five stars!
Kind regards,
Stephanie S.
Hi Stephanie. Thank you so much for trying my ricotta recipe! I’m so glad that you loved it, and that you found it easy and delicious! Thank you for sharing your recipe experience as well as your stellar review! Wishing you lots of happy cooking!