Why I love this vegan ricotta
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.
This year, I decided it was time to actually figure it out, and I tried a few different versions, mainly tofu ricotta. None of them were particularly fabulous, and I was always disappointed.
I decided to try my hand at making almond cheese after trying some I bought at the grocery store, and I figured I might as well try another batch of vegan ricotta cheese, too.
This time I went with a combination of almond and tofu, with some vegan yogurt added in to give this dairy free ricotta some extra tangy and mimic the flavor of real cheese.
Here’s what you’ll need to make it
- Slivered almonds
- Nutritional yeast
- Unsweetened vegan yogurt
How to make dairy free ricotta cheese
Prep your base ingredients. You’ll need to soak your almonds overnight and press the liquid out of your tofu before starting.
Measure the rest. Combine your prepared ingredients in the bowl of a food processor and measure out the rest, adding it to the processor.
Blend everything. Process the mixture until it resembles the texture of real ricotta cheese.
Season to taste. If it seems too thick, stir in a bit of additional yogurt, or a splash of dairy free milk.
FAQs and tips for making the best vegan ricotta cheese
There aren’t any vegan products of the market for cottage cheese, but there are several different brands of vegan ricotta available. This recipe wouldn’t be a perfect match, but you could use it as a substitute for cottage cheese.
Vegan cheese varies depending on that flavor you’re going for, but it’s typically made from tofu, coconut or nuts, usually with the addition of nutritional yeast or other seasonings to create a cheesy flavor. This recipe uses a combination of almonds and tofu as it’s base.
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.
More dairy free basics:
- Chocolate chip cookies
- Alfredo sauce without cream
- Mashed potatoes without milk
- Homemade ranch dressing
- Vegan hot chocolate
- Vegan biscuits
- Hot fudge sauce recipe
Dairy free resources:
- Are eggs dairy?
- Substitutes for butter
- Our favorite dairy substitutes
- 1 1/2 cup slivered almonds, soaked overnight and drained
- 6 ounces tofu, pressed
- 1/2 cup unsweetened 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 almond milk
- Black pepper, to taste
- Place ingredients in the bowl of a food processor.
- 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 almond milk or yogurt.
- Adjust seasoning with salt and pepper, to taste.
*If you’re making this recipe for a sweet application, such as cannoli or sweet breakfast, omit the garlic and parsley. You can also add 1 – 2 teaspoons of your favorite sweetener.
- Category: Condiments
- Method: Blending
- Cuisine: Vegan
Keywords: dairy free, vegan, gluten free
Published: September 3, 2019. Updated: February 27, 2023.
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