Ricotta is used in everything from lasagne to cheesecake. Here's the right substitute for each application.
Ricotta (meaning "recooked" in Italian) is traditionally made from the whey left over from other cheese production — particularly mozzarella and Pecorino. The whey is reheated until the remaining proteins coagulate and float to the surface as soft, white curds. These are scooped out and drained.
Commercial ricotta is now typically made directly from whole or skim milk rather than whey. It is light, slightly grainy, mildly sweet, and very fresh-tasting. Its low fat content (compared to cream cheese or mascarpone) makes it suitable for both sweet and savoury applications — stuffed pasta, lasagne, cheesecake, pancakes, and desserts.
Full-fat cottage cheese blended until completely smooth is the most accessible ricotta substitute. The flavour is slightly tangier and the texture is slightly looser. For pasta fillings and lasagne, it is virtually indistinguishable once cooked. Blend thoroughly — any remaining curds will affect texture in delicate applications.
Mascarpone is richer and creamier than ricotta with a higher fat content and less tang. Works beautifully in desserts and pasta dishes where extra richness is welcome. May produce a heavier result in dishes designed around ricotta's lightness.
Use slightly less cream cheese than ricotta to account for its denser, richer texture. Softened cream cheese blended with a small amount of milk approximates ricotta's consistency. Works in pasta dishes, baked goods, and cheesecake.
Firm or extra-firm tofu crumbled or blended with lemon juice, nutritional yeast, salt, and a splash of olive oil produces a vegan ricotta substitute that is remarkably effective in baked dishes, lasagne, and pasta filling. The texture is slightly firmer than dairy ricotta.
Soaked cashews blended until smooth with lemon juice, nutritional yeast, and salt produce a creamy, spreadable vegan ricotta. Better for dessert applications and pancakes than tofu ricotta, which is firmer.