Vegan Ricotta

Vegan Ricotta

chyena 0

"Tofu substitute for ricotta in lasagna dish."
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10 m servings 63 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Pulse tofu, olive oil, garlic powder, oregano, and basil together in a food processor until crumbly and evenly mixed.


  1. 7 Ratings

Most helpful positive review

I made this for some friends who are vegan and added it to a polenta dish...very good :)

Most helpful critical review

It was alright.

Most helpful
Most positive
Least positive

I made this for some friends who are vegan and added it to a polenta dish...very good :)

It was alright.

My mom and sisters are vegan, I use this recipe for lasagna and stuffed shells. Its so good!!!

I have make this plenty time it the best

This worked really well! I used 2-3 T of extra virgin olive oil and my tofu package was 14 oz., but about 10-15 pulses and it looked like ricotta. Smells great, too.

I love this recipe!! I used it in the vegan lasagna I made tonight and it was fantastic. I will be using it again very soon!

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