Vegan Ricotta

Preparation info
  • Makes


    small jar
    • Difficulty


Appears in

By Jack Monroe

Published 2019

  • About

This recipe takes just minutes to knock together and makes a great addition to salads, pasta, crackers and anywhere you would use a standard ricotta. I vary the herbs according to the season and the dish, interchanging them with coriander, parsley and mint depending on my mood and what’s available.


  • 280 g extra-firm tofu – I use Naked by The Tofoo Co.
  • 1 tsp lemon juice, fresh or bottled


  1. Add the tofu, lemon juice, garlic, yeast and herbs to a small bullet blender or food processor and blitz to a paste. Season with salt and pepper and stir in the oil.
  2. Transfer to a clean jar (preferably sterile) with a tight-fitting lid, and store in the fridge with a splash more oil to seal and preserve it for up to 3 day