Dairy-Free Ricotta Cheese (Vegan Ricotta)

Dairy-Free Ricotta Cheese (Vegan Ricotta)Looking for a dairy-free substitute for ricotta cheese? This 5-ingredient vegan ricotta recipe is nut-free and perfect substitute for dairy-free lasagna or ricotta stuffed shells!

Ricotta cheese is traditionally not dairy-free, but using this recipe you can make a simple tofu ricotta cheese at home using vegan ingredients. This vegan tofu ricotta cheese can be prepared within 7 minutes.

What is a Dairy-Free Substitute for Ricotta Cheese?

Dairy-free ricotta cheese can be made from nuts (like cashews & almonds) or tofu! Nuts can be expensive while tofu is way cheaper (and nut-free!) to make vegan ricotta cheese.

My vegan ricotta is made of tofu to make a creamy, plant-based cheese replacement. This dairy-free ricotta cheese allows you to enjoy a light, cheesy filling for your Stuffed Shells pasta dish while saving money and time.

I’ve made many vegan versions of cheese products including Tofu Cream Cheese, Vegan Feta Cheese, Vegan Mozzarella Cheese, and Vegan Nacho Cheese. These can all be used as a part of countless recipes.vegan ricotta

DAIRY-FREE RICOTTA CHEESE

VEGAN | NUT-FREE | GLUTEN-FREE

This easy tofu ricotta recipe is a simple way to make filling for desserts, pasta, sauces or anything else that could use a light cheese aspect. Store in the fridge for up to 7 days, or freeze it, and use in countless recipes!Dairy-Free Ricotta Cheese

INGREDIENTS FOR RICOTTA CHEESE (VEGAN):

OPTIONAL MIX-INS:

KITCHEN EQUIPMENT I USED:

Related Recipe: Vegan Stuffed Shells With Tofu RicottaVegan Ricotta Cheese

5.0 from 6 reviews
Dairy-Free Ricotta Cheese (Vegan)
 
Prep time
Total time
 
Looking for a dairy-free substitute for ricotta cheese? This 5-ingredient vegan ricotta recipe is nut-free and perfect substitute for dairy-free lasagna or ricotta stuffed shells!
Author:
Recipe type: Cheese
Cuisine: Italian
Serves: Roughly 2 cups
Ingredients
Optional Mix-Ins:
Instructions
  1. Place tofu, olive oil, white miso, garlic powder, salt, and lemon juice into a food processor and blend until smooth.
  2. If your ricotta is too thick, add 1 - 2 tablespoons of soy milk or olive oil as needed to reach your desired consistency.
  3. Optionally, you can add chopped basil and spinach to your food processor and pulse it in.
  4. Taste and season with salt as desired.
  5. Place into a resealable container and store in the fridge.
  6. Use in recipes as you would use classic ricotta cheese.
Nutrition Information
Serving size: ⅓ cup Calories: 69 Fat: 4.6g Saturated fat: 0.75g Trans fat: 0g Carbohydrates: 2.7g Sugar: 0.7g Sodium: 288mg Fiber: 0.63g Protein: 5.3g Cholesterol: 0mg
Vegan Ricotta - Edgy Veg I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

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9 Comments

  • JOCELYNE says:

    Cool! With what item did you substitute the white miso?

  • Sabrina k says:

    I give it 5 stars.

  • Sabrina k says:

    My daughter made this dish last night and it was fantastic. I have been a vegan for over 10 years and was so impressed with the stuffed shell filling. Thanks

  • Cheryl says:

    Thank you for the #recipeinspo for these tofu ricotta stuffed shells! I added fresh basil to the ricotta and the flavour is glorious!

  • Rose says:

    I went out and bought white miso since I notice you use it in many recipes and seems to be a vegan staple to get certain flavours to come alive and so happy to report that this was a delicious ricotta! I think I’m going to try it in your vegan lasagna

  • Teresa says:

    I used this to make a lasagna casserole, thanks for the recipe!

  • Anthony says:

    Just made the recipe and it’s incredible. Subbed out the white miso only because I didn’t have it on hand, but otherwise it was delicious and super easy to make!

  • Kim says:

    saw the notification for this recipe last night and made it this morning since I had all 5 ingredients as well as soy milk and spinach. I blended it up and put it in the fridge to solidify. The result was amazing! I actually used it as a spread for crackers, but can’t wait to use it in stuffed shells tonight

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