Oil-Free Vegan Basil Tofu Ricotta (Perfect for Lasagna & Stuffed Shells)
This oil-free vegan basil tofu ricotta is a flavorful, healthy alternative to traditional ricotta cheese. Made with simple, wholesome ingredients, it comes together in minutes and makes a perfect filling for lasagna or stuffed shells.
Why You’ll Love This Oil-Free Vegan Basil Tofu Ricotta 💚
- Healthy: This vegan basil tofu ricotta is dairy-free, oil-free, and high in plant-based protein.
- Comforting & versatile: Use this whipped tofu ricotta as a filling for stuffed shells or vegan lasagna, spread it on crusty bread, or add a dollop to lasagna soup or pasta bowls for extra creaminess.
- Quick & fuss-free: Everything comes together in the food processor—no cooking necessary!
Ingredients You’ll Need 🛒
- Firm tofu: Creates a soft, creamy ricotta-like texture. Extra-firm tofu also works, but will yield a slightly more dense result.
- Fresh basil leaves: Adds bright, fresh flavor, along with antioxidants and anti-inflammatory health benefits.
- Freshly squeezed lemon juice: Balances the ricotta with acidity and subtle tang.
- White miso paste: Adds umami depth without oil.
- Nutritional yeast: Provides a cheesy, savory flavor, along with B vitamins.
- Unsweetened soy milk: Helps create a smooth, creamy texture. I prefer soy, which is typically creamier than other plant milks, but any unsweetened plant milk will work.
- Italian seasoning: Brings classic Italian flavor. Use a low-sodium blend if desired.
- Kosher salt (optional): Enhances the overall flavor. Reduce the amount or omit for lower sodium.
- Freshly ground black pepper: Adds subtle warmth.
See recipe card for quantities.
How to Make Oil-Free Vegan Basil Tofu Ricotta (Step by Step) 🌿
Step 1: Add the tofu, basil, lemon juice, miso paste, nutritional yeast, soy milk, Italian seasoning, kosher salt (if using), and pepper to a food processor.
Step 2: Pulse until combined and the mixture has a soft, ricotta-like texture. Stop blending while the texture is still chunky—avoid over-processing so it doesn’t become too smooth and liquidy. Scrape down the sides as needed to ensure all the powdery ingredients are mixed in. Use the vegan ricotta in lasagna, stuffed shells, or atop other Italian-inspired dishes, like lasagna soup, pasta bowls, or sheet pan gnocchi.
Variations & Substitutions 🔄
- Extra-creamy: Add 1 to 2 more tablespoons of soy milk until the ricotta reaches your desired consistency.
- Spinach basil ricotta: Blend in a handful of fresh spinach for added nutrients and color.
- Lower sodium: Use low-sodium miso and omit added salt.
- No basil: Substitute fresh flat-leaf parsley leaves for the basil, or omit herbs entirely.
Equipment 🥄
- Measuring cups and spoons
- Knife and cutting board
- Food processor
Serving Suggestions 🍝
- Layer in your favorite vegan lasagna recipe
- Use as a filling for vegan stuffed shells
- Add a dollop to a bowl of lasagna soup
- Top off a pasta bowl or sheet pan gnocchi with a scoop
Storage ❄️
- Fridge: Store in an airtight container for 4 to 5 days.
- Freezer: Freeze for up to 1 month. Thaw in the fridge and stir before using.
Pro Tip for the Best Vegan Tofu Ricotta ✨
Avoid over-blending! The ricotta should be creamy with visible texture. This gives it the perfect consistency for spreading or layering in lasagna.
FAQ ❓
Yes! Extra-firm tofu works, but the ricotta will be a bit more dense.
Yes! This vegan tofu ricotta keeps its thick, creamy texture when baked, making it an excellent filling for vegan lasagna or stuffed shells.
It’s not an identical taste match, but this vegan version is creamy, savory, and similar in texture. It’s a perfect substitute for ricotta in baked pasta dishes.
Yes. A food processor will give the best ricotta-like texture, but a blender will work as an alternative. Just pulse slowly to prevent it from liquifying.
Absolutely. This whipped tofu ricotta can be made up to 3 or 4 days in advance. Simply store in the fridge until you’re ready to use it.
Yes. This recipe is oil-free and whole-food plant-based friendly.
Oil-Free Vegan Basil Tofu Ricotta (Perfect for Lasagna & Stuffed Shells)
Equipment
- measuring cups and spoons
- knife
- cutting board
Ingredients
- 1 15-ounce block firm tofu cut into large squares
- ½ cup fresh basil leaves loosely packed
- 1 tablespoon freshly squeezed lemon juice (juice of approximately ½ a medium lemon)
- 2 tablespoons white miso paste
- 2 tablespoons nutritional yeast
- 1½ tablespoons soy milk
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt (optional, but recommended; omit for lower sodium)
- freshly ground black pepper to taste
Instructions
- Add the tofu, basil, lemon juice, miso paste, nutritional yeast, soy milk, Italian seasoning, kosher salt (optional), and pepper to a large food processor.
- Pulse until the ingredients are well-combined and the mixture has a soft, ricotta-like texture. Stop before it gets too smooth and liquidy—it should be easily spreadable with some lumps and bumps visible. Be sure to scrape down the sides and mix in any powdery ingredients that may be stuck there.
- Use as a filling for lasagna or stuffed shells, add a dollop to lasagna soup, or spread on crusty bread for a healthy vegan side dish.
Notes
- Store in the fridge for 4 to 5 days, or freeze for up to 1 month.
Tried This Recipe? Leave a Review! 📣
I hope you love this recipe for oil-free vegan tofu basil ricotta! It’s a great recipe to have on hand for vegan lasagna, stuffed shells, or other Italian-inspired meals. If you made this recipe, I’d love to hear what you think! Please leave a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating and a comment below. Your feedback helps others and supports my blog. Don’t forget to save this recipe on Pinterest for your next pasta night!
