Herbed Tofu Ricotta

Prep time: 10 min

Cheese is one of the hardest things for me to live without. In my vegetarian days I was very much addicted to cheese and I’ve really struggled to find an acceptable vegan substitute.

I’ve also found a lot of the homemade recipes involve complicated processes or ingredients.

I kind of stumbled upon this combination by accident. I accidentally got firm tofu instead of extra firm, which I normally use in my roasted tofu recipes. So I scoured the internet for inspiration. And I found a lot of different varieties of tofu “cheese”.

A lot of them still had weird ingredients so I have been playing around with my own mix of ingredients for a while now and I think I’ve finally found the best combination!

The best part: you don’t even have to press the tofu! I just drained it and crumbled it right into my food processor.

I’m not a huge fan of nutritional yeast (I know, I know, what kind of a vegan even am I??). It does add a cheesy flavor (and important nutrients like B12), but a little goes a long way for me. If you love the stuff, feel free to add more!


  • 1 block firm tofu, drained and crumbled (not pressed)
  • 2T plus 1t olive oil (I used this really yummy garlic oil)
  • 2T dried Italian herb mix
  • 1T nutritional yeast
  • 1t salt
  • 1t miso paste OR 1T soy sauce
  • 2T lemon juice

Put all ingredients except the last teaspoon of oil into a food processor. Puree 1-2 min, scrape sides, and puree again. Add the last teaspoon of oil during the second puree.

Store in an airtight container in the fridge for a few hours before using.

Great in dips, with pasta, or as a spread on breads and wraps!

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