Dairy Free Ricotta Cheese
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.
Servings: 12 servings
Calories: 101kcal
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.
Video
Notes
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.
Nutrition
Serving: 0.25cups | Calories: 101kcal | Carbohydrates: 4g | Protein: 5g | Fat: 8g | Trans Fat: 0.003g | Sodium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg