Tofu Ricotta (Vegan, Gluten-Free, Nut-Free)


Another dairy free favorite from Chef Alex Bury


  • 1 box Mori-Nu silken tofu
  • 1 lb firm, fresh tofu
  • 1/4 cup olive oil
  • 1 Tb chopped garlic
  • 2 Tb nutritional yeast
  • 1 Tb salt
  • 1 tsp pepper
  • 2 Tb herbs (basil, parsley, oregano, etc)
  • ¼ cup lemon juice



Puree in a food processor with the “s” blade, but not too well—ricotta has a little bit of texture, it’s not completely smooth. You can also make in a bowl with a potato masher. Taste and adjust seasonings to your own personal tastes. Bake in a lasagna or on polenta.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Hi Kimberly, nutritional yeast gives it that cheesy “umami” flavor. You can omit it, for a little less cheesiness, but still good alternative. I’ve made tofu ricotta quite a bit without nutritional yeast. I do recommend trialing nutritional yeast some time though. One package goes a long ways as you only need a little and it’s very light.

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