A rich vegan ricotta that is a perfect addition to lasagna, shells, ravioli, or dips. Not only is it healthy, but it’s delicious too.

Tofu Ricotta Cheese

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups


  • 1 pound tofu firm or extra firm
  • 2 Tablespoons lemon juice fresh is best
  • 3 Tablespoons olive oil extra virgin
  • 1/2 teaspoon salt
  • 2 cloves garlic peeled
  • 1 teaspoon miso mellow
  • 1 Tablespoon rosemary fresh, chopped


  • Place everything except the rosemary in a food processor. Process until blended and tofu is smooth with a granular texture.
  • Add rosemary and pulse until blended.
  • Refrigerate until ready to use.


Recipe Credit: Never Too Late to Go Vegan by Carol J. Adams, Patti Breitman and Virginia Messina.

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