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vegan ricotta

Vegan Ricotta Cheese- NO cashews!

Earth Blokes
This vegan ricotta is so smooth and creamy, you won't believe it is made with tofu! Simple ingredients and ready in under 5 minutes!
5 from 1 vote
Prep Time 1 min
Cook Time 2 mins
Total Time 3 mins
Course Appetizers
Cuisine American
Servings 12 servings
Calories 47 kcal


  • 1 lb firm tofu 450 gram package
  • 1 tbsp white miso
  • 1 tbsp hummus
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tsp salt to taste
  • 1 tsp pepper


  • Add all your ingredients into a high speed blender or food processor and blend until combined and mostly smooth.
  • Transfer the tofu ricotta into a large bowl and cover it. Place it in the refrigerator for 30 minutes, for the flavors to combine.



TO STORE: Tofu ricotta should always be stored in the refrigerator, in a sealed container. The ricotta will keep for up to 1 week. Be sure to mix it thoroughly, in case of any separation. 
TO FREEZE: Place the ricotta into a shallow container and store it in the freezer for up to 6 months. 


Serving: 1servingCalories: 47kcalCarbohydrates: 2gProtein: 4gFat: 3gSodium: 253mgPotassium: 9mgVitamin A: 3IUCalcium: 49mgIron: 1mg
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