Vegan Ricotta Cheese
This homemade vegan ricotta cheese is made with only 7 simple ingredients and takes less than 10 minutes for a deliciously healthy plant-based cheese alternative.
Servings: 6 servings
Calories: 158kcal
Ingredients
- 12 oz firm tofu drained
- 2 tablespoons raw cashews or white beans (optional)
- 1 clove garlic
- 2 tablespoons almond milk or other plant milk
- 1.5 tablespoons lemon juice
- 1/4 cup nutritional yeast flakes
- 1 tablespoon Italian dry seasoning
- 2 tablespoons basil and or one fresh basil leaf
- salt & pepper
Instructions
- Begin by draining the water from the tofu block and press to remove water.
- Next, place all ricotta ingredients into a blender or food processor, and blend until smooth. This will be a very thick mixture. If your blender has a tamper, using it will help. If not, stop and scrape down the sides of the blender as needed until smooth.
- Serve with toasted crunch bread like sourdough or crackers. My favorite oil-free crackers are Mary’s Gone Crackers. This dairy-free ricotta is also great served with cut vegetables or used in recipes like lasagna.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Tofu- Firm or extra-firm tofu is the best type to use for making vegan ricotta because it has a denser texture that closely resembles traditional ricotta cheese. This firmness allows the tofu to hold its shape while blending, resulting in a creamier consistency without becoming too watery.
Nut-free- White beans can be substituted for those avoiding nuts. The nuts and beans can actually be completely left out if desired.
Storage- This vegan ricotta can be kept in an airtight container in the fridge for up to a week. You can tell when it's time to toss it when it becomes more watery in texture. As always, give foods in the refrigerator a quick sniff before using them to make sure they are still fresh.
Nutrition
Serving: 1g | Calories: 158kcal | Carbohydrates: 16g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Fiber: 5g | Sugar: 1g