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: The Edgy Veg
Recipe type: Cheese
Cuisine: Italian
Serves: Roughly 2 cups
Ingredients
- 1-454 g block firm tofu, pressed (I like to press it overnight)
- 1 tbsp olive oil
- 1 tbsp white miso
- 1 tsp garlic powder
- 1½ tbsp lemon juice
- ½ tsp salt
Optional Mix-Ins:
- 1 tbsp unsweetened soy milk
- ½ cup chopped basil
- ½ cup spinach
Instructions
- Place tofu, olive oil, white miso, garlic powder, salt, and lemon juice into a food processor and blend until smooth.
- If your ricotta is too thick, add 1 - 2 tablespoons of soy milk or olive oil as needed to reach your desired consistency.
- Optionally, you can add chopped basil and spinach to your food processor and pulse it in.
- Taste and season with salt as desired.
- Place into a resealable container and store in the fridge.
- Use in recipes as you would use classic ricotta cheese such as stuffed pasta shells or on toast
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
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/04/15/dairy-free-ricotta-cheese-vegan/