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dairy free ricotta recipe
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Dairy Free Vegan Ricotta Cheese

A delicious vegan ricotta alternative that only takes 5 minutes to make! A dairy free ricotta recipe made with tofu and other ingredients. This recipe makes 1 cup.
Course Appetizer, Dips, Vegan, Vegan Cheese
Cuisine High Protein Vegan
Keyword Vegan Ricotta Cheese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 15 serves
Calories 35kcal

Equipment

  • 1 Food Processor

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!

Video

Nutrition

Calories: 35kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 158mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 16IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.5mg