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Dairy-Free Ricotta Cheese

User Rating 3 Star Rating (1 Review)


Dairy-Free Ricotta Cheese
Brian Yarvin/Photographer's Choice RF/Getty Images

Healthy and light, this ricotta cheese substitution is great for pasta dishes like lasagna, manicotti and ravioli, and it also works well in vegetable bakes and casseroles. This is also refreshing as a cool and creamy addition to a fresh salad. While most recipes with tofu call for you to drain it, you do not need to do so for this recipe; just open the box!

For strict vegans who do not consume honey, using agave nectar works as well

Makes 2 cups

Prep Time: 5 minutes

Total Time: 5 minutes


  • 2 12-oz. blocks Extra Firm Silken Tofu,
  • 1 t. honey or agave nectar
  • 2 t. apple cider vinegar
  • 2 t. salt, plus more to taste


1. In a small bowl, mash the tofu with a fork or crumble with your hands. Mix in the remaining ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator.

User Reviews

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 3 out of 5
, Member jillyjen

my best friend is lactose intolerant, so i'm always looking for ways to make things that she couldn't normally have; in this case lasagna. this ricotta substitute worked very well, the only problem is that it doesn't have the moisture content of real ricotta. if you're making a dish with any kind of sauce it works beautifully and to be honest, as much as a cheese freak as i am, i was totally satisfied with it. if you're planning on making something without additional sauce (eg. a white lasagna) i'd suggest making a white sauce with lactaid or soy milk, or your dish may end up dry. for a white pizza, if you're topping it with soy cheese you can probably get away with it.

61 out of 62 people found this helpful.

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