vegan ricotta cheese

This nut-free, dairy-free Vegan Ricotta Cheese is wonderfully delicious, so easy to make and so healthy. It makes a great replacement for dairy ricotta and pairs well with so many recipes calling for traditional ricotta. Once you try this, you’ll never go back to the dairy version.

Vegan Ricotta Cheese

oz firm tofu (drained)

lemon

basil

yeast

garlic (minced)

olive oil

salt (to taste)

black pepper (to taste)

Mash the tofu with a fork in a medium bowl.

Add all ingredients and mix until well combined.

Vegan Ricotta Cheese made with slivered almonds, vinegar, yogurt, water and salt. So easy and tastes so authentic and like True Food Kitchen's ricotta cheese! It is creamy, smooth, rich, thick and heavenly.

You will absolutely need a food processor to make this cheese, a blender will not work.

(210 grams) slivered almonds (not whole!)

(75 grams) HOT water

(10 grams) white vinegar

(60 grams) unsweetened plain dairy-free yogurt (I

salt

You will need a food processor for this, a blender will not work, not even a vitamix because of the small amount of water used. Trying to use a blender will yield gritty ricotta and trying to add more water to compensate will yield a really bland taste, so a processor is a must here.

Add the almonds to a large bowl and cover completely with boiling water. You must use boiling water here. Soak for a minimum of 6-8 hours or simply overnight. You MUST soak them this long and do not try to rush this step or do a quick 30 minute boil. Since so little liquid is used to blend up the almonds, the soaking is required. This is what will yield a richer, flavorful ricotta, as opposed to having to add a bunch of water to get it soft during blending.

After soaking the almonds, drain and rinse them and add them to a food processor.

Process the almonds into small pieces, but not fully. Add the 5 tablespoons hot water, vinegar, yogurt, salt and process until it resembles ricotta and scraping the sides several times, as needed. It will seem too dry at first, but keep processing until it is smooth and no longer crunchy bits of almond remain. Please understand that food processors can greatly vary in both size and power, so yours may take several minutes to get smooth. You just simply need to be patient. Do NOT stop processing until it&#039;s smooth. The recipe works perfectly to get smooth if you do this. I literally let mine go a few minutes without stopping and it gets creamy and fluffy and perfect. Once it reaches the smooth texture, taste and if you desire more tang, add more yogurt or salt. If using the coconut milk, it will not taste as tangy or cheesy so you may want to add a tiny bit more vinegar if needed. The ricotta should be subtle but have a nice mild tangy cheesy flavor.

To use this on pizza, just add it with your other toppings before baking. If you want it to stay thick and round, just use rounded spoonfuls. If you want it more flat or spread out, that works too, just press it down a bit before baking. It bakes lovely.

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 zest (optional)

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. 

Serve

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

This vegan ricotta cheese tastes just as rich and creamy as the real thing! It&#039;s a delicious dairy-free, nut-free, and gluten-free substitute for the ricotta in lasagna, stuffed shells, and more. Find additional uses in the blog post above.

extra-firm tofu (drained)

lemon juice

nutritional yeast

lemon zest

garlic

sea salt

oregano

red pepper flakes

In a food processor, place the tofu, lemon juice, olive oil, nutritional yeast, lemon zest, garlic, salt, oregano, and red pepper flakes and pulse until creamy.

Use in this vegetarian lasagna recipe or this stuffed shells recipe.

This ultra-versatile homemade Vegan Ricotta is perfect for lasagna, pizza, snacking, and more! It’s just as fluffy and creamy as the real thing and easy to make in a blender with 5 ingredients.

Vegan Ricotta

almonds

garlic powder (optional)

water

Quick soak the almonds: Bring a few cups of water to a boil (I use my tea kettle for this). Add the almonds to a measuring cup or bowl and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or up to an hour.

Blend: Drain the almonds and discard the soaking water. To a high powered blender such as a Vitamix, add the softened almonds, lemon juice, garlic powder, salt and 3/4 cup of water. Blend until very smooth, scraping down the sides as needed. Add up to another 3/4 cups of water and blend until silky-smooth and fluffy.

Optional herbs: Feel free to add more herbs here, such as a teaspoon each of dried oregano and basil, or a handful of fresh basil.

Now it&#39;s ready to be used anywhere you like, such as in Vegan Lasagna, Vegan Stuffed Shells or dolloped on pizza before baking. Enjoy!

An easy lasagna made with fresh veggies and homemade chickpea ricotta! So satisfying, plus easy to customize.

Easy Vegan Lasagna with Chickpea Ricotta

no-boil lasagna noodles* (gluten-free if desired)

zucchini

mushrooms

baby spinach

sauce

chickpeas

almond flour

garlic powder

water (more/less

fresh basil, dried basil, Italian seasonings

Preheat oven to 375°F (190°C).

Add all ricotta ingredients to a food processor and blend. I start with about 3 Tbsp. water, then add more 1 Tbsp. at a time to achieve desired consistency. (It should be creamy, but very thick.) You will need to stop and scrape down the sides a few times between blending. Taste and adjust flavors if desired.

Make the ricotta:

Dice mushrooms and zucchini.

In a large skillet over medium-high heat, sauté mushrooms for 3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Add zucchini, and sauté for another 5 minutes. Add spinach, stirring often, until slightly wilted. Turn off heat and set aside.

Prepare the veggies:

In a deep 9&quot; x 13&quot; casserole dish, spread 1.5 cups marinara sauce on bottom. Then add 4 noodles.

Add half of the ricotta in small dollops, then half of the veggies, then 1.5 cups marinara.

Place 4 more noodles, then the rest of the ricotta and veggies, and 1.5 cups sauce. Finish with 4 noodles, and top with 1.5 cups marinara. Be sure noodles are covered in sauce.

Layer the lasagna:

Cover dish with tin foil. Place in oven and bake for 45 minutes.

Then remove foil and bake uncovered for another 10-15 minutes. Let cool for 10 minutes before slicing and serving.

Bake:

Mmmm mmmm good!  This was super delicious!  I used oven-ready brown rice lasagna noodles.  After reading your full post and suggestions for variations, I decided to make the filling with mushrooms, zucchini, spinach, onions and Beyond Beef, and followed your instructions for the chickpea ricotta.  Wow!  So tasty!  We both enjoyed it and my husband enjoyed two servings!  We are thrilled to have leftovers to enjoy this week!  Thanks so much for a delicious recipe!

Love the chick pea ricotta, love the vegan lasagna!! The family loved it too!! Thank you for the recipe!!

I just made this and both my wife and I thought it was wonderful - and easy to make! The chickpea ricotta was a great addition and really made the overall flavor pop! Also, my first time using oven ready lasagna noodles (I'm 48 and am just NOW learning of this...?!!), and they turned out with the perfect texture.  Next time, I think I'll add an Italian seasoned vegan sausage - I think that's the only flavor that was missing - but it also tasted perfectly great as-is! Thank you for sharing this wonderful recipe!

Amazing recipe! I added some onion and it made it perfect. Will be making again soon. Thanks a ton for sharing.

This dish was deelish! I told Kaitlin that I had wanted to take a photo for Instagram, but it was too good to bother. I was too busy gobbling it up! One thing to note is that it doesn't fill a normal 13" x 9" lasagna pan all the way because the noodles are too short. That just means you have to build it a little more carefully than you might with a 12 oz. box of noodles and plan on serving it to only a few people, e.g. six would be too many, especially since it's also not as deep/thick as some lasagna recipes. If you're serving a crowd I would try doubling it and using a 10" x 14" dish.

Very good! Used my spouse's marinara sauce which might be a little unfair.  Served it to the picky 3 y.o. and he ate it.  Then the 8 and 11 year olds. They did too.  Had it for breakfast the next morning - once was heated in the oven and a second time in the microwave.  It was even better.  The ricotta chickpea cheese was interesting and reminiscent of what I might expect in a real lasagna cheese.  I liked the texture. Recipe added to the list.  Will be making it again.  So tasty!

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