This dairy free ricotta cheese tastes so much like the real thing, and it’s really easy to make! Made with almonds, tofu, and dairy free yogurt, it works perfectly in lasagna, stuffed shells, or on pizza. You can even make it sweet for cannoli filling. Makes about 3 cups.
- 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)
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.
If you're making this recipe for a sweet application, omit the nutritional yeast, garlic and parsley. You can also add 1 - 2 teaspoons of your favorite sweetner.
Serving: 0.25cups Calories: 101kcal Carbohydrates: 4g Protein: 5g Fat: 8g Trans Fat: 0.003g Sodium: 198mg Fiber: 2g Sugar: 1g Vitamin C: 1mg