If you're looking for a dairy-free alternative to traditional ricotta cheese, try making your own vegan version at home. With just a few simple ingredients, you can create a creamy and delicious ricotta that's perfect for adding to pasta dishes, spreading on toast, or using as a dip. Plus, it's a healthier option that's free from animal products.
Why I Love This Easy Vegan Ricotta Cheese
Before I was vegan I used to love having ricotta on hand. Its high protein content makes for a perfect snack or a great protein addition to any salad. I have a weakness for this vegan ricotta because it is exactly just that! This recipe is super quick and easy, and can be used to make a delicious Vegan Ricotta Spinach Pasta. Its perfect to make on a weeknight, doubling not only as your dinner but also as a snack to take to work. I always make extra to keep in the fridge, and have it either as a dip with carrot & celery sticks, or on toast with cherry tomatoes & cracked pepper. This is a great afternoon snack if you are hungry or loading up before evening exercise.
How To Make This Easy Vegan Ricotta Recipe
Ingredients:
- 200 grams firm tofu
- 1 cup raw cashews (soaked in boiling water for 10 minutes or overnight)
- 2 tablespoon nutritional yeast
- 4 tablespoon coconut cream or plant milk (unsweetened almond milk or unsweetened soy milk)
- 1 tablespoon apple cider vinegar
- 1 teaspoon fine salt (high quality)
Instructions:
- Soak the raw cashews in boiling water for 10 minutes or overnight. Drain and rinse the cashews before using them in the recipe.
- Add all of the ingredients to a food processor and blend until smooth and creamy. You may need to scrape down the sides of the food processor a few times to ensure everything is blended evenly.
- Taste and adjust the seasoning as needed, adding more salt or nutritional yeast to taste.
- Transfer the vegan ricotta to a container and refrigerate for at least 30 minutes before serving. The ricotta will thicken as it chills and the flavors will meld together nicely.Enjoy your homemade vegan ricotta cheese!
Enjoy your homemade vegan ricotta cheese!
Congratulations, you have successfully made your own delicious vegan ricotta cheese at home! Use it as a spread on toast, a topping for pizza or pasta, or as a filling for stuffed shells or lasagna. The possibilities are endless. Store any leftovers in an airtight container in the fridge for up to a week. Enjoy your healthy and tasty dairy-free option!
The Ingredients and Special Tips For Vegan Ricotta
Soaking The Cashews
You will definitely achieve better results if you soak your cashews overnight. However, I’m rarely this prepared, and often just soak my cashews in boiling hot water for 15 minutes before. Another tip is to blend your cashews smooth before adding to the food processor. This ensures you won’t get any chunky unblended pieces of cashew in your ricotta. I’m rarely this fussy though and usually just blend it all together in one go!
Tofu
This recipe calls for firm tofu specifically, as it creates the lumpy texture that mimics traditional ricotta. If you use smooth tofu instead, you'll end up with more of a cream cheese consistency (which is still delicious!). To ensure your tofu is firm enough, check out the photo included in the recipe. You should be able to easily pull the tofu apart in pieces while it still holds its shape.
Salt
Dairy cheese is naturally very salty, so its paramount that you use a high quality salt. I always use Pink Himalayan Salt. Not only is it less processed than table salt, it is a very salty salt…. and yes, you there is such thing as more salty salts!
Coconut Cream & Nutritional Yeast
The coconut cream will add a creamy texture & the nutritional yeast is what makes it “cheesy”. I don’t recommend skipping either. In saying that, the nutritional yeast is a must, and the coconut cream a nice addition. I will often swap the coconut cream for an unsweetened plant milk for a healthier alternative.
Why tofu is a great ingredient in vegan cheese
Tofu is a versatile ingredient that can be used in a variety of vegan cheese recipes, including ricotta. It has a mild flavor and a creamy texture that makes it a great substitute for dairy-based cheese. Tofu is also high in protein and low in fat, making it a healthier option for those looking to reduce their intake of animal products. When blended with other ingredients like nutritional yeast, lemon juice, and herbs, tofu can create a delicious and nutritious vegan ricotta cheese.
Why vegan ricotta cheese is a great dairy alternative
Vegan ricotta cheese is a great dairy alternative for many reasons. Firstly, it is completely plant-based, making it a great option for those who are lactose intolerant or have a dairy allergy. Additionally, it is lower in fat and calories than traditional ricotta cheese, making it a healthier option for those looking to reduce their intake of animal products. Finally, it is easy to make at home with just a few simple ingredients, making it a cost-effective and delicious alternative to traditional dairy-based ricotta cheese.
Why cashews make a great vegan cheese
Cashews are a popular choice for making vegan cheese because they have a creamy texture and mild flavour that can easily be adapted to different recipes. They also contain healthy fats and protein, making them a nutritious alternative to dairy-based cheese. When soaked and blended, cashews create a smooth and creamy base that can be flavoured with herbs, spices, and other ingredients to create a variety of vegan cheese options.
What exactly is nutritional yeast?
Nutritional yeast is a deactivated yeast that is often used as a cheese substitute in vegan recipes. It has a nutty, cheesy flavor and is a good source of protein, fiber, and vitamins, including B-complex vitamins. Nutritional yeast is also low in fat and sodium, making it a healthy addition to many dishes. It can be found in health food stores and some grocery stores, often in the bulk section.
Nutrition of This Easy Vegan Ricotta Cheese
High in fat and protein, this ricotta cheese makes for a perfect snack! This nutritional breakdown assumes that you are only having a small amount (15 serves per making), but you can see if you double or triple this quantity, you are getting a snack high in magnesium, iron, zinc & calcium
- Magnesium - 34mg 11.3% RDI
- Iron - 1mg 6% RDI
- Zinc - 1mg 5% RDI
- Calcium - 31mg 3% RDI
Easy Vegan Ricotta Cheese
Ingredients
- 200 g firm tofu
- 1 cup raw cashews soaked in boiling water for 10 minutes or overnight
- 2 tablespoon nutritional yeast
- 4 tablespoon coconut cream or plant milk I often use unsweetened almond milk
- 2 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon fine salt high quality
Instructions
- Soak the raw cashews in boiling water for 10 minutes or overnight. Drain and rinse the cashews before using them in the recipe.
- Add all of the ingredients to a food processor and blend until smooth and creamy. You may need to scrape down the sides of the food processor a few times to ensure everything is blended evenly.
- Taste and adjust the seasoning as needed, adding more salt or nutritional yeast to taste.
- Transfer the vegan ricotta to a container and refrigerate for at least 30 minutes before serving. The ricotta will thicken as it chills and the flavours will meld together nicely. Enjoy your homemade vegan ricotta cheese!
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