Dinner
Vegan Ricotta Cheese at Home
Vegan Ricotta Cheese– this ricotta substitute is straightforward and worth the pot that you won’t even miss the real stuff!
- Serves 3 cups
- Prep 10 minutes
- Total 10 minutes
Vegan Ricotta Cheese– this ricotta substitute is unfussy and deeply good that you won’t even miss the real stuff! Great for vegan lasagna and in any other recipes you would use ricotta cheese!
If there’s one thing I’ve heard SO. MANY. TIMES. from people looking to eat a more plant based diet, it’s how DIFFICULT it is to give up cheese. It holds up, I get it! There are a lot of bad cheese alternatives out there and I don’t suggest most of them.
However, this tofu ricotta cheese is a total winner and a dependable substitute for the real stuff.
How to make Tofu Ricotta:
As far as vegan cheese goes, this is a ridiculously straightforward recipe to make!
We’ll start by sautéing the onion and garlic to genuinely bring out the flavors. Then they’ll get added to the bowl of a food processor with the remaining ingredients. I pulse mine only a few times so that the ingredients are combined but the tofu ricotta still has a bit of texture left to it, similar to store bought ricotta.
AND that’s it. Especially simple and I’m a fan. I SWEAR that when this is cooked in a recipe such as stuffed shells or lasagna, you’d never even know the difference. The taste AND the texture are so spot on and Worth keeping it.
That’s it! I hope you love this vegan ricotta recipe! As always, please let me know if you end up making the recipe by tagging me on Instagram @!
Other vegan recipes to try:
The recipe
Vegan Ricotta Cheese for the Table
Vegan Ricotta Cheese that's dependable for lasagna and any other recipe that you would traditionally use ricotta!
- Serves 3 cups
- Prep 10 minutes
- Total 10 minutes
Ingredients
- 1 tablespoon of olive oil
- 1 medium sweet onion (chopped)
- 4 cloves of garlic (roughly chopped)
- 14 ounces of extra firm tofu (drained and lightly pressed of excess moisture)
- 1 ½ tablespoons of lemon juice
- 1 ½ tablespoons of nutritional yeast
- 1 teaspoon of fine sea salt (plus more to taste)
- ½ teaspoon of pepper
Method
- 1
In a medium skillet, heat the olive oil over medium heat. Once hot, add in the onion and cook for 5 minutes until they start to turn translucent. Add in the garlic and continue to saute for an additional 2 minutes.
- 2
Add the onion and garlic mixture to the bowl of a food processor and add in the remaining ingredients. Pulse for a few times so that the ingredients are fully combined but the ricotta still has a bit of chunks and texture to it.
- 3
Season to taste with more salt as needed and ENJOY! Can be stored in the fridge for up to 5 days.
