Vegan "Ricotta"

1 small jar
5 min

I heard someone say that you can make a decent ricotta out of tofu. I know, it's not really ricotta, except it kind of is? I don't know, it's really good, it tastes like it's supposed to to taste, and it works beautifully!

I've used it in 3 different puff pastries and I loved them all!

Pastry 1 - leek and frozen green peas sautéed in olive oil and a bit of lemon juice

Pastry 2 - garlic butter kale

Pastry 3 - frozen berries

I loved all three of them and can't choose my favourite! I think this ricotta would work great as ravioli stuffing as well, I think I might try that next!

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Recipe details

  • 1  small jar
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min


  • One block of firm tofu
  • 1tbsp white wine vinegar
  • 5-10tbsp vegan milk of choice



Mash or grate the tofu block, whatever feels more comfortable. I grated it and then squeezed it a bit with my hand to make softer
Add the vinegar and start pouring the milk while mixing until you reach a consistency that you like
Add a pinch of salt and you're ready

Puff pastry (optional :) )

Option 1 - sauté finely cut leeks and frozen green peas in a bit of olive oil lemon juice. Season with salt and pepper
Option 2 - melt a bit of butter in a pan and crush a clove of garlic into it - add chopped kale and saute for a few minutes. Season with salt and pepper.
Option 3 - just grab a handful of frozen berries from your freezer
Cut a sheet of puff pastry, top with whichever topping you like, place the ricotta on top, brush the edges with vegan milk and bake according to instructions on your puff pastry package.
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