Substitute Ingredient
Published 2 June 2026
Cottage cheese is the best substitute for ricotta. Use it at a 1:1 ratio and blend briefly for a smoother texture. It matches ricotta's mild flavour and moisture level closely, making it a reliable swap in pasta fillings, baked goods, dips, and cheesecakes.
Ricotta is a fresh whey cheese with a uniquely light, grainy texture and a delicate, milky sweetness. It's low in fat compared to most soft cheeses, which means it keeps baked goods tender without making them heavy. That combination of mild flavour, slight moisture, and soft-but-not-creamy consistency is hard to replicate exactly — most substitutes are either too rich, too tangy, or too smooth.
| Substitute | Ratio | Best for | Dietary notes | Tips |
|---|---|---|---|---|
| Cottage cheese | 1:1 | Pasta fillings, baking, dips, cheesecakes | Vegetarian | Blend for smoother texture |
| Cream cheese | ¾ cup per 1 cup ricotta | Cheesecakes, dips, spreads, pasta fillings | Vegetarian | Thin with 2–3 tbsp milk |
| Mascarpone | 1:1 | Desserts, pasta sauces, fillings | Vegetarian | Expect a richer result |
| Silken tofu | 1:1 | Pasta fillings, baking, dips, vegan dishes | Vegan, dairy-free | Blend smooth, add lemon and salt |
| Fromage blanc | 1:1 | Dips, spreads, baking, desserts | Vegetarian | May add subtle tang |
Cottage cheese is the most practical swap you'll find. Use it at a 1:1 ratio — it has a similar mild, milky flavour and comparable moisture content, so it won't throw off the balance of your recipe.
The main difference is texture. Cottage cheese has visible curds that can make fillings or batters feel lumpy. A quick blitz in a food processor or blender fixes this easily. It works beautifully in lasagne, stuffed pasta shells, cheesecakes, and blended dips. Avoid it in fried applications like arancini or fried ricotta fritters, where the higher moisture can cause problems.
Cream cheese works well as a ricotta substitute in rich, creamy applications. Use ¾ cup per 1 cup of ricotta, thinned with 2–3 tablespoons of milk and beaten until smooth. This helps approximate ricotta's lighter consistency.
It's noticeably richer, denser, and more tangy than ricotta, so it shines in cheesecakes, creamy pasta fillings, spreads, and dips where a little extra body is welcome. It's not ideal for light baked goods like ricotta pancakes or muffins — the added fat will make the texture heavier than intended. Use it when richness is a feature, not a drawback.
Substitution ratios are informed by established culinary references including King Arthur Baking and Serious Eats.
Results may vary. Always verify allergen information independently. Read our full disclaimer →
What is the best substitute for ricotta in lasagne?
Cottage cheese is the top choice for lasagne. Blend it briefly for a smooth texture, then use it at a 1:1 ratio. It holds up well between layers and has a mild flavour that doesn't overpower the dish.
What can I use instead of ricotta in cheesecake?
Cream cheese or cottage cheese both work well. Cream cheese gives a denser, tangier cheesecake, while blended cottage cheese produces a lighter result closer to a traditional ricotta cheesecake.
Can I substitute ricotta with Greek yoghurt?
Greek yoghurt isn't on the verified substitutes list for this guide, so it's not a recommended swap here. For a creamy, smooth alternative, fromage blanc or cream cheese thinned with milk are better options.
Is mascarpone a good substitute for ricotta in cannoli?
Mascarpone works in a pinch for cannoli filling, but the result will be richer and creamier than traditional ricotta-based cannoli. If authenticity matters, it's worth sourcing ricotta directly.
What is the best dairy-free substitute for ricotta?
Blended silken tofu is the best dairy-free option. Blend it completely smooth and add a pinch of salt and a small squeeze of lemon juice to mimic ricotta's mild tang before using.
Can I use fromage blanc in pasta dishes?
Fromage blanc works well in lighter pasta sauces and loose fillings, but its runnier consistency makes it unsuitable for firm stuffed pasta fillings like cannelloni. It's better suited to stirred-through sauces or dips.
Looking for a quick substitute?
Substitute Ingredient
Our substitution guides are researched by home cooks and informed by established culinary references including King Arthur Baking and Serious Eats.
About →Mascarpone is the most indulgent option on this list. Use it at a 1:1 ratio, but expect a noticeably creamier, richer result thanks to its higher fat content.
It performs brilliantly in desserts — think cannoli filling, tiramisu-adjacent creations, or creamy pasta sauces. It's also a good option for filling fresh pasta like ravioli when you want a luxurious texture. Avoid it in light baking, ricotta-based cakes, or any recipe where fat content matters. It will make the finished dish denser and richer than the original intended. It's also not suitable for low-fat or health-conscious cooking.
Silken tofu is the go-to dairy-free substitute for ricotta. Use it at a 1:1 ratio, but you must blend it completely smooth first — it won't work straight from the packet. Add a small pinch of salt and a squeeze of lemon juice to mimic ricotta's subtle tang.
It works surprisingly well in pasta fillings, baked goods, savoury dips, and anywhere you'd use ricotta in a vegan dish. The neutral flavour takes on seasonings readily. Where it falls short is in traditional Italian desserts like cannoli or Sicilian cassata — the flavour profile just doesn't land the same way, and texture can feel slightly different once cooled or set.
Fromage blanc is a fresh French cheese that makes a smooth, mild substitute for ricotta. Use it at a 1:1 ratio. Its texture is slightly more liquid than ricotta, so it works best in applications that don't rely on ricotta holding firm structure.
It's lovely in dips, spreads, baked desserts, and simple sweet preparations like serving with fruit or drizzling with honey. It brings a gentle tang that complements both sweet and savoury dishes. It's not ideal for dense pasta fillings like cannelloni or lasagne, where the extra moisture may make the filling too loose. If you're in France or a well-stocked deli has it, it's worth using.
Ricotta goes by the same name in most English-speaking countries and in its country of origin.
For a vegan or dairy-free swap, blended silken tofu is your best option. It replicates the soft, neutral texture of ricotta without any animal products, and it performs well in both baked and savoury dishes when properly seasoned.
All other substitutes on this list — cottage cheese, cream cheese, mascarpone, and fromage blanc — contain dairy and are suitable for vegetarians but not for those avoiding dairy or following a vegan diet. Always check labels on cottage cheese and cream cheese, as some brands contain additives that may not suit all dietary needs.
Cottage cheese is the most reliable everyday substitute for ricotta — blend it smooth and use it at a 1:1 ratio in almost any recipe. For richer dishes, mascarpone or cream cheese are excellent options. If you need a dairy-free alternative, blended silken tofu with a little lemon and salt does the job well.
Does silken tofu taste like ricotta?
On its own, no — silken tofu is quite neutral. But once blended smooth and seasoned with salt and a little lemon juice, it closely mimics ricotta's mild, slightly tangy flavour in cooked dishes. ---
