Dairy-Free Ricotta Cheese Recipe for Vegans

Dairy-Free Ricotta Cheese Recipe for Vegans

The Spruce / Elizabeth Briskin

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Yield: 2 cups
Nutrition Facts (per serving)
110 Calories
6g Fat
3g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 110
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 1071mg 47%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 12g
Vitamin C 0mg 2%
Calcium 190mg 15%
Iron 2mg 11%
Potassium 207mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Going without cheese isn't easy. Ricotta cheese has a dairy-free option. Whether you're vegan, on a low-fat diet, or just cutting out dairy, this recipe will help you get your cheese fix without breaking your diet.

Healthy and light, this ricotta cheese substitution is great for pasta dishes like lasagna, manicotti, and ravioli, and it also works well in vegetable bakes and casseroles. It is also refreshing as a cool and creamy addition to a fresh salad. While most recipes with tofu call for you to drain it, you do not need to do so for this recipe; just open the box.

Choosing Tofu for Dairy-Free Ricotta

There are two major types of tofu: silken and regular tofu. They come in a variety of textures: extra-soft, soft, medium, medium-firm, firm, extra-firm, and super firm. Non-silken tofu is also known as regular tofu. This recipe specifically calls for extra-firm silken tofu. You may find that silken tofu is packaged differently than regular tofu, which means silken tofu may be in a different area of the grocery store. Because silken tofu does not require refrigeration, you may have to look harder to find it. You'll also find both solid and crumbled varieties of silken tofu. The best option to go with is drained and crumbled. Although this recipe lists instructions to mash the tofu with a fork, buying it crumbled will help the remaining ingredients combine with it better, and create a more uniform consistency that some prefer with ricotta cheese. Some vegan ricotta cheese recipes call for blending, but this one does not. If you like a smoother texture, you can blend the ingredients together.


  • 2 (12-ounce) blocks extra-firm silken tofu

  • 1 teaspoon honey, or agave nectar

  • 2 teaspoons apple cider vinegar

  • 2 teaspoons kosher salt, plus more to taste

Steps to Make It

  1. Gather the ingredients.

    Dairy-Free Ricotta Cheese Recipe for Vegans ingredients

    The Spruce / Elizabeth Briskin

  2. In a small bowl, mash the tofu with a fork or crumble with your hands.

    In a small bowl, mash the tofu with a fork

    The Spruce / Elizabeth Briskin

  3. Mix in the remaining ingredients until well combined.

    Vegan dairy free ricotta; mixing in the remaining ingredients into the tofu mixture

    The Spruce / Elizabeth Briskin

Recipe Variation

  • For strict vegans who do not consume honey, using agave nectar works as well.


  • Purchase the extra-silken tofu already crumbled for ease of making this recipe.
  • If you want a smoother textured ricotta cheese, blend the mixture until it reaches the consistency you desire.

How to Store

Dairy-free ricotta cheese has a very short shelf life, unlike regular ricotta cheese, which can keep for up to one to two weeks after being opened. This dairy-free ricotta option only keeps for up to three days. If you don't plan to eat the entire portion during this short time, cut the recipe down to the perfect amount for you.