dairy free ricotta

Are you ready for the best vegan ricotta? It&#39;s creamy, versatile, and perfect for all of your favorite Italian recipes. Only 5 ingredients, 1 bowl, and 5 minutes to make a batch. Rich in plant-based protein, it&#39;s a satisfying addition to entree recipes. No nuts, oil, or nutritional yeast.Yield: makes about 2 cups. Recipe lightly adapted from the tofu ricotta in Miyoko Schinner&#39;s book Artisan Vegan Cheese.

5-Minute Vegan Ricotta Cheese

(14 oz) package firm tofu (Extra firm can also be used.)

plain, unsweetened vegan yogurt (See Notes.)

lemon juice

garlic powder

Italian seasoning blend

Drain

There&#39;s no need to press the tofu, but we do want to remove some of the water. Drain the package, and wrap a tea towel or paper towels around the block of tofu. Holding the tofu over the sink lightly squeeze to remove some of the water. Place the tofu in a bowl with the other ingredients.

Mash

Use a fork to mash the tofu and incorporate it with the yogurt and seasonings. Mash until the ricotta is as creamy as you like.

Serve

Taste for seasoning, adding more yogurt, garlic, salt, and herbs, if desired. The tofu ricotta can be used now in a recipe or refrigerated for later use.

This easy &amp; delicious 5-minute dairy free ricotta cheese substitute is vegan, keto, and tastes just like the original! Creamy, tangy, perfect ricotta! Use this tasty &quot;cheese&quot; in your favorite Italian recipes.

Dairy Free Ricotta Cheese Substitute

almond flour

water (or more to desired consistency)

yeast

kosher salt (or more to taste)

In a blender, combine the almond flour, water, lemon juice, nutritional yeast, kosher salt and garlic powder.

In your high speed blender, blend on high for 60 seconds. Stop, and scrape down and blend again.

If needed, add in up to another 1/4 cup of water (or more) to get your ricotta to a smooth consistency. All almond flours moisture level varies a bit. You want the consistency to be smooth and creamy like real ricotta.

Transfer to an airtight container. Will keep in an airtight container for 1 week.

Use as a 1:1 substitute for regular ricotta cheese. I love it on my keto dairy free lasagna, or dolloped on top of pasta, or as a dip, or dolloped on top of dairy free pizzas. So many possibilities!

As always, lots of tips, FAQs and substitution info in the Recipe Notes!

https://content.jwplatform.com/videos/uvojySht.mp4

Dairy-Free Ricotta Cheese made without blanched whole almonds! Use that almond flour that you always have on hand for low-carb baking to make this delicious “cheese” to use in your favorite recipes.

Dairy Free Ricotta Cheese

Made with only 7 plant-based ingredients, this Vegan Ricotta Recipe is easy, healthy, and delicious! Perfect for Lasagna, Stuffed Shells, and more.

Vegan Ricotta Cheese Recipe

(400 g) block firm tofu, pressed*

(140 g) cashews,

nutritional yeast (see notes for “sweet” variation)

lemon

lemon zest (optional)

salt

garlic garlic

Black pepper,

Whip it Up: Set up a food processor with an S-blade attachment and add the tofu, cashews, lemon zest, lemon juice, nutritional yeast, and salt. Add the garlic, black pepper, and Italian seasoning as well, if you are going for the savory version. Process the mixture for for 45 to 60 seconds, scraping the sides of the food processor with a spatula as necessary. The final mixture should be creamy and fluffy, with a slight texture that melts in your mouth. 

Enjoy as-is as a dip, or use as desired in any recipe of choice! Store leftovers in an airtight container in the refrigerator for up to 7 days.

I made ravioli tonight with this as the filling (I stirred in some spinach.) WOW! This was great, and my decidedly non-vegan fiance said it was a really impressive substitute. This will be my go-to for shells/lasagna/tortellini in the future.

This is our go-to vegan ricotta recipe! It is SO delicious in lasagna!

I made this the other day and used it in a Oaxacan farmer's cheese pie, very nice. I saw you wrote it would last in the fridge up to a week. I made a bunch and need to keep it longer, so will try freezing it ... ok? Bad idea?  I don't have much experience with tofu.

Made exactly as directed and used in my vegan lasagna, it was delicious. Actually I like it better than actual ricotta :) Thank you for the lovely recipe!

Really great recipe, thank you! I was looking for a lighter ricotta than just cashews and this is perfect! I did it just as written with the addition of 3cloves garlic and some crushed red pepper. Can’t wait to layer my lasagna!!!

This is the best Vegan Ricotta I ever made. I added a 14oz of firm tofu and an extra 1 tbsp of Nutritional Yeast. Thank you so much for sharing this recipe. I can see me  making  many other dishes sweet and savory.

Super simple and so flavorful; I made a batch of this tofu ricotta for a vegan lasagna and it was great! I used the leftovers in a broccoli ricotta stuffed shell dish which was also delicious!

Wow!!!  Great recipe and I appreciate the tofu/cashew combo.  Non vegan husband truly didn’t realize that this was non-dairy.  A real HIT!

https://content.jwplatform.com/videos/z7B8HYyU.mp4

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Top 3 dairy free ricotta recipes from across the web

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