Quick Vegan Ricotta


This Quick Vegan Ricotta is a delicious substitute for ricotta cheese. Quick, tasty and versatile. A must have in the kitchen for any lasagna, pizza, or savory dip.

My Story

Ricotta Cheese. It’s a key ingredient in many non-vegan dishes and something I thought I wouldn’t be able to replace when I went vegan. I quickly, and happily, realized I was wrong! Vegan ricotta is something I never see in stores {does it exist?} but it’s easier to make than you think. There’s a million vegan ricotta recipes out there in the world and every one I’ve tried is pretty similar to ricotta. However, many of them require some work, like caramelizing onions or garlic before blending. My goal was to create a staple recipe that was really fast, oil free, whole food plant based and super easy to make. And here it is!
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Main Course, Party Dish, Side Dish, Snack
Cuisine 5 Minute Recipe, Vegan
Servings 3 cups (full recipe yields)


  • 1 block firm tofu 16 oz container (drained)
  • ½ small sweet onion*
  • 2 tsp garlic powder
  • ¼ cup nutritional yeast
  • 2 tsp oregano
  • 1 tsp sea salt
  • 2 tbsp apple cider vinegar
  • ½-1 tsp red pepper flakes optional


  • 1. Roughly chop sweet onion and add to food processor with all other ingredients.
  • 2. Blend until onion is not chunky, until you obtain desired, ricotta-like texture, pushing down sides with spatula as needed.
  • 3. Enjoy as is or refrigerate until ready to use.
  • *Onion note- if you are using a yellow onion that is not sweet I recommend caramelizing it in a pan with a little vegetable broth or oil prior to blending to cut and bitterness. You could also sub fresh onion with 1-2 tsp of onion powder.
Tried this recipe?Let us know how it was!


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