As someone who's always on the lookout for versatile vegan staples, this easy vegan tofu ricotta checks every box: protein-packed, adaptable, and tasty. I love that it can be made ahead, tastes good cold, and works just as well at brunch as it does in dinner bowls. It's one of those little upgrades that makes meals feel a bit more put together.
It's now my go-to dip when I want that creamy, savoury hit without making a mess. Perfect for a slow Sunday breakfast or a relaxed brunch spread-it feels just a little bit special without trying too hard.
Why this recipe works.
- No nuts, no soak time, no fuss. This tofu ricotta skips the usual cashew soaking step but still delivers a creamy, dreamy result.
- High-protein and versatile. Tofu adds a solid protein boost, making this perfect as a spread, dip, or dollop-on-anything moment.
- One base, two directions. Go savoury with lemon and miso, or sweet with maple and cinnamon-it's wildly adaptable.
- Ready in 10 minutes. Everything goes into a blender, and it's done. Great for last-minute meals or meal prep wins.
Recipe Ingredients:
These are the ingredients you will need to make this recipe.
Seethe recipee card below for a full list of ingredients and measurements.
Pro tips:
- Use a high-speed blender for the best texture-food processors can work but may need more water and scraping down.
- Press tofu for 10-15 minutes if you have time-it makes it creamier.
- Use firm tofu (not silken) to get that creamy-thick consistency.
- A good quality extra-virgin olive oil brings richness.
🔁 Substitutions and swaps.
- Swap white miso for nutritional yeast for a different umami boost.
- Olive oil can be replaced with avocado oil or tahini for a different flavour profile.
- Lemon juice: Lime juice works in a pinch, or use apple cider vinegar for tang.
- Maple syrup (sweet version): Agave or date syrup are great alternatives.
- Cinnamon & cardamom: Try pumpkin spice, ground ginger, or a pinch of nutmeg for a seasonal twist.
- Orange zest: Lemon zest or even a bit of vanilla paste can switch up the flavour for the sweet version.
- After blending, add in chopped herbs like basil, thyme, or chives for a herby twist.
This recipe has been tested as it is written in the recipe card; it has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
If you're loving this creamy tofu ricotta, you'll definitely want to check out my Tofu Feta-it's salty, tangy, and perfect for sprinkling over salads or grain bowls. Or for something a little more indulgent, my Tofu Alfredo Sauce is a silky, savoury dream that's perfect for pasta night.
Step-by-step instructions and images:
Drain the tofu
Wrap your tofu in a clean tea towel or paper towels and gently press to remove excess liquid. No need to press it fully-just enough to get rid of surface moisture.
Blend until smooth.
Add the tofu, olive oil, white miso, lemon juice and zest, salt, and a splash of water to a high-speed blender. Blend until thick, creamy, and silky-smooth. Add more water a little at a time if needed.
Serve & enjoy.
Taste and adjust seasoning if needed. Then spoon into a bowl and finish with olive oil, extra zest, or pepper. Store leftovers in the fridge for up to 3 days.
Blender Recommendation
I always say-use the best blender you can afford. I upgraded to a Vitamix back in 2019, and honestly? Total game changer. Smoothies, sauces, soups… everything blends into the silkiest, velvety dream. If you're blending often (especially fibrous things like oats or chia seeds), that power makes all the difference.
If you're short on space or want something smaller but still strong, I would recommend the Beast Blender or a NutriBullet Pro 1200W. Both are compact, quick, and great for single servings. Just let your frozen fruit thaw for a minute or two before blending for best results.
How to Use It
- Stir through pasta (great with lemon, peas, and herbs)
- Dollop onto grain bowls or nourish bowls
- Spread onto sandwiches or wraps
- Use as a creamy layer in vegan lasagna or baked pasta
- Swirl onto soups (like tomato or roasted red pepper)
🥄 Make It a Meal
- Use it as a brunch board component with fruit, crackers, olives
- Add crusty sourdough + greens for a light lunch
- Pair with roasted veg and quinoa for meal prep
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you so much!
Meg x
📖 Recipe
5 Minute Tofu Whipped Ricotta - Sweet and Savoury options
Equipment
- 1 Bullet Blender
Ingredients
- 14 ounces firm tofu, drained & dried as much as possible
- 2 tablespoons olive oil
- 3 teaspoons rice vinegar
- ½ lemon, Juiced
- ¼ teaspoon Salt, to taste
- 4 tablespoons unsweetened soy milk or water, add 1 tablespoon at a time to achieve desired consistency
Savoury Option Ingredients
- 1 teaspoon white miso
- Freshly cracked black pepper, for serving
Sweet Option Ingredients
- 1 teaspoon maple syrup
- 1 orange, zested
- 1 lemon, zested
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom, optional
Instructions
- Prep the tofu. Drain the tofu and gently squeeze out any excess liquid using a clean tea towel or paper towels. You don't need to press it fully, just get rid of the excess moisture to help the ricotta stay nice and thick.
- Blend the base. Break the tofu into chunks and add it to a high-speed blender along with olive oil, lemon juice, a pinch of salt, and 3 tablespoons of water.
Choose your flavour
- Savoury: Add white miso and lemon zest. Blend until thick and silky-smooth, adding more water if needed. Taste and adjust seasoning. Finish with a drizzle of olive oil, extra lemon zest, and black pepper.Sweet: Add maple syrup, cinnamon, lemon or orange zest, and cardamom (optional). Blend until smooth and lightly sweet. Taste and tweak sweetness or spice to your liking.
- Blend until smooth. Blitz everything together until the mixture is thick and silky. If it's too stiff, add more water a little at a time until you reach your ideal whipped consistency.
- Taste and adjust. Give it a taste and tweak the seasoning-add more salt, lemon juice.
- Finish and serve. Spoon the whipped ricotta into a serving bowl. Drizzle with a little olive oil, sprinkle over the remaining lemon zest, and crack some black pepper on top(If doing savoury)
- Store any leftovers. Keep in an airtight container in the fridge for up to 3 days. Give it a stir before using again.
Notes
- Serves 2 as a larger portion-for example, as the main topping on toast or spread across flatbreads.
- Serves 4 as a lighter addition-ideal for dolloping onto salads, pasta, or as a dip on the side.
- Use firm tofu (not silken) to get that creamy-thick consistency.
- A good-quality extra-virgin olive oil brings richness.
- Use a high-speed blender for the best texture-food processors can work, but may need more water and scraping down.
- Press tofu for 10-15 minutes if you have time-it makes it creamier.
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