Home › Substitutes › ricotta
Creamy, grainy, mild — swaps change texture.
| Amount needed | Use instead | Notes |
|---|---|---|
| 1 cup | 1 cup cottage cheese (blended smooth for lasagna) | Higher protein; classic swap. |
| 1 cup (baking) | 3/4 cup Greek yogurt + 1/4 cup milk + 1/2 tsp salt | Softer set; fine in stuffed pastas. |
| 1 cup (vegan) | 1 cup crumbled firm tofu + 2 tbsp olive oil + 1 tsp lemon + salt | Best vegan ricotta base. |
1 cup cottage cheese (blended smooth for lasagna); 3/4 cup Greek yogurt + 1/4 cup milk + 1/2 tsp salt; 1 cup crumbled firm tofu + 2 tbsp olive oil + 1 tsp lemon + salt.