Why you’ll love this dairy free ricotta cheese
After years of being dairy free, I really found myself missing ricotta cheese. Stuffed shells and lasagna were always favorites of mine, and I love ricotta on a pizza or stirred into pasta sauce.
I tried countless dairy free versions and eventually I landed on this combination of almonds and tofu with little bit of dairy free yogurt to mimic the flavor of real cheese. It tastes so much like traditional ricotta that you won’t miss the real thing.
It’s incredibly versatile, too. Use it in your dairy free lasagna, stuffed shells, or add a dollop or two to your favorite pizza or pasta.
More dairy free basics: dairy free alfredo sauce / dairy free ranch dressing / dairy free biscuits / dairy free gravy
Ingredient notes:
- Slivered almonds – These need to be soaked overnight, then drained before using. You could substitute cashews if you don’t or can’t have almonds.
- Tofu – Use firm or extra-firm tofu, and make sure you press it to remove excess water before adding to the food processor.
- Dairy free yogurt – I use So Delicious unsweetened plain coconut yogurt. The yogurt adds tanginess that mimics real ricotta. Any unsweetened dairy free yogurt will work.
- Lemon juice – This really brings the flavors together, so don’t skip it. If you don’t have lemon juice, a basic vinegar will work. Just make sure you start with 1/2 the amount called for in the recipe and add more if needed.
- Dairy free milk – Any unsweetened dairy free milk will work. We typically just use what we have in the fridge – oat, almond or flax milk.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips & tricks
- Press your tofu well. The drier your tofu, the better the texture of your ricotta. I place tofu between paper towels on a cooling rack with a heavy cast iron pan on top for at least 30 minutes. Or, use a tofu press if you have one.
- Don’t skip the overnight soak for almonds. Soaking softens the almonds so they blend completely smooth. If you’re in a hurry, you can quick-soak them by covering with boiling water for 1-2 hours, but overnight is best.
- For sweet ricotta: Omit the nooch, garlic and parsley, and add 1-2 teaspoons of your favorite sweetener. This works great for cannoli filling or sweet breakfast dishes.
Frequently asked questions
I haven’t tried freezing it myself, but based on my knowledge of the ingredients, I think this recipe would be perfect for freezing.
Place the tofu between paper towels and set it on a baking cooling rack. Then place something heavy on top (I use a cast iron pan or a heavy bowl), and allow time for the water to drain out. You can also use a tofu press.
Your dairy free ricotta cheese should last for about 3-5 days in the refrigerator. Store in an airtight container for best results.
If you’re only allergic to almonds, cashews work as a direct substitute, but if you need a completely nut-free version, you could try using double the amount of tofu, though I haven’t tested this myself.
More cheesy dairy free recipes: dairy free mac and cheese / dairy free broccoli cheese soup / dairy free cheesecake / almond cheese ball
Dairy Free Ricotta Cheese
Ingredients
- 1 1/2 cup slivered almonds, soaked overnight and drained
- 6 ounces tofu, pressed
- 1/2 cup unsweetened, plain dairy free yogurt
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic*
- 1 tablespoon nutritional yeast
- 1 teaspoon coarse salt
- 1/2 teaspoon dried parsley*
- 1/4 cup unsweetened, plain dairy free milk
- Black pepper, to taste
Instructions
- Prepare the ingredients. Make sure your almonds have been soaked overnight and drained. Press your tofu between paper towels with a heavy object on top for at least 30 minutes to remove excess water.
- Blend the ricotta. Add the ingredients to the bowl of a food processor, and blend until the mixture has reached the consistency of ricotta cheese, scrapping the sides of the bowl, as needed.If cheese is too thick, stir in additional milk or yogurt, one tablespoon at a time. If needed, adjust seasoning with salt & pepper, to taste.
- Storage: Use immediately or transfer to an airtight container and refrigerate until ready to use. Dairy free ricotta will keep for 3-5 days in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I know not many people make soy milk from the beans but for those who do or might… the soybean pulp (okara) that’s left behind after blending is a perfect texture for vegan ricotta… and it’s essentially free! I just add miso a bit of nooch, and seasonings, it’s awesome! I make yogurt from the soy milk, and “ricotta” from the pulp. Can’t decide if I’m frugal… or just cheap! 🙂
best vegan ricotta I’ve tried (and I’ve tried a few!)
Thanks!
Looking forward to try bing this. We love your broccoli cheese soup. I’m hopeful this will be good also. I’m thrilled you include an option for sweet ricotta cheese. I used to ricotta cheese, with sugar and cinnamon, as part of my breakfast. I miss it. Thank you, Melissa!!!
What type of dairy free yogurt do you use?
I always use So Delicious unsweetened plain coconut yogurt!
Looks so good? If I substitute almond flour because I can’t wait to make it, how much would you recommend using? Thank you!!
Almond flour might affect the texture of the end product, but it would probably work. I would recommend using the same weight, which would be about 160g.
My very dairy loving husband ate this ricotta and loved it. He usually turns his nose up at substitutes, but not this time. We made gluten free baked ziti with it, something I haven’t been able to eat in over a decade. Love it!
I’m wondering how long the extra will keep for. Maybe 3 days?
I would assume 3-5 days. Glad you loved it!
I was curious if you had any ideas for substituting the almonds. I’m allergic to almonds, so I’m curious what I could use to get a similar flavor and texture. Maybe cashews? Thanks for the advice. Can’t wait to try your dairy free lasagna recipe!
You could definitely use cashews!
I don’t have a food processor, would a blender be an okay alternative? I’m planning on using this ricotta for your dairy-free lasagna recipe so I won’t be eating it on its own. Thank you in advance!
I’m allergic to almonds so I plan on using cashews. Do I need to soak those as well?
Yes. You would need to soak cashews as well.