If you're looking for a delicious vegan ricotta alternative, this tofu ricotta recipe is a game-changer! This dairy free ricotta is creamy, tangy, and perfect for everything from pasta to spreads. Best of all, it’s quick and easy to make with simple ingredients you likely already have at home.
This vegan ricotta is perfect on it's own but if I could recommend only one way to enjoy it, it would have to be this dairy free ricotta and spinach pasta recipe. It is seriously SO good! Made with this dairy free ricotta and a dairy free parmesan cheese (such as this nut free vegan parmesan recipe or this cashew vegan parmesan cheese recipe), it is so simple and an absolute favourite in my household! If the flavours resonate with you in any of these recipes, then I also recommend that you try my easy lemon pasta recipe as well.
Why You'll Love This Recipe
Making your own vegan ricotta brings a level of freshness and customisation that store-bought versions just can’t match. With this dairy free ricotta recipe, you get complete control over the texture, flavor, and ingredients. Plus, it’s a fantastic protein-packed alternative for those looking to avoid dairy without sacrificing taste or nutrition.
Ingredients Needed for Dairy Free Ricotta
To make this tofu ricotta recipe you will need the following ingredients.
- Raw Cashews: When blended, cashews add a rich, creamy texture. They contribute to the smooth, luscious consistency that mimics traditional ricotta.
- Medium to Firm Tofu: Tofu gives this vegan ricotta a chunky and lumpy consistency that mimics dairy ricotta. It is also a protein boost, making it an excellent dairy free ricotta alternative. Choose a medium to firm tofu for the best consistency.
- Nutritional Yeast: This adds a cheesy and salty flavor to the ricotta.
- Soy Milk (or any plant-based milk of choice): A bit of plant-based milk helps to create a smooth blend. I use soy milk for the additional protein boost but any plant milk will work.
- Apple Cider Vinegar: For that essential tangy taste, apple cider vinegar brings a mild acidity to balance the flavors.
- Salt: Just a touch of salt to bring out all the other flavors! Regular dairy cheese is quite salty and therefore adding salt is crucial for this recipe.
How to Make Dairy Free Ricotta
Ingredients
- ½ cup raw cashews
- 100 grams medium to firm tofu
- 2 tablespoon nutritional yeast
- 4 tablespoon soy milk (or any milk of choice)
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
Instructions
- Soak the cashews in boiling water for 10 minutes or overnight. Drain and rinse the cashews before using.
- Add all ingredients to a food processor and blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning, adding more salt or nutritional yeast to taste.
- Transfer to a container and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the texture to thicken.
- Enjoy your homemade vegan ricotta!
Tips and Tricks for Perfecting Your Dairy Free Ricotta
- Soak the Cashews Properly: Soaking the cashews softens them and ensures a smoother blend. Soaking overnight is best but the recipe also works by just soaking them in boiling water for 10 to 15 minutes.
- Use Fresh Tofu: For the best taste and texture, always use fresh tofu. Make sure to choose a medium to firm tofu. Do not use silken tofu!
- Adjust to Taste: This recipe is flexible, so feel free to tweak the flavors. A little extra nutritional yeast or salt can make a big difference.
Frequently Asked Questions About Vegan Ricotta
Yes, you can freeze it for up to 1 months. Just thaw it in the fridge overnight and give it a stir before using.
Stored in an airtight container, it should last about 5-7 days.
No! silken tofu will create more of a cream cheese style consistently, which if you want cream cheese then that's probably okay! Refer to the image below for the type of tofu I recommend
Variations
- Herbed Ricotta: Add a handful of fresh basil or chives for an herby twist.
- Garlic-Infused Ricotta: Blend in a small garlic clove for extra flavor.
- Lemon Ricotta: Add a squeeze of lemon juice and zest for a bright, citrusy touch. This is my favourite variation!
Common Mistakes to Avoid When Making This Recipe
- Skipping the soaking step: This step is crucial for a smooth texture.
- Using silken tofu: While silken tofu can work, it will yield a thinner ricotta. Medium to firm tofu is best.
- Not taste testing: Adjusting seasoning is essential for balancing flavors to your liking. Check if you want more cheesy (add more nutritional yeast), more salty (add more salt), or more tangy (add more apple cider vinegar)
Let's Make Vegan Ricotta!
Discover your new favourite vegan ricotta with this dairy free ricotta recipe! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
For more easy and healthy recipes like this one you can follow me on YouTube, Instagram, TikTok, and Pinterest. Enjoy!
Dairy Free Vegan Ricotta Cheese
Ingredients
- 100 g firm tofu
- ½ cup raw cashews soaked in boiling water for 10 minutes or overnight
- 2 tablespoon nutritional yeast
- 4 tablespoon soy milk or any plant milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
Instructions
- Soak the cashews in boiling water for 10 minutes or overnight. Drain and rinse the cashews before using.
- Add all ingredients to a food processor and blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning, adding more salt or nutritional yeast to taste.
- Transfer to a container and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the texture to thicken.
- Enjoy your homemade vegan ricotta!
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