Ultimate No Dairy Ricotta
My Ultimate No Dairy Ricotta is a game-changer for plant-based diets, offering a rich and smooth alternative that’s perfect for all your favorite dishes. Made with wholesome, natural ingredients, this vegan ricotta is not only delicious but also easy to prepare. Whether
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you’re spreading it on toast, stuffing it into pasta, or adding a dollop to your favorite salad or soup, you’ll love the authentic flavor and versatility of this dairy-free delight. Enjoy the ultimate combination of taste and nutrition with our vegan ricotta that’s sure to impress vegans and non-vegans alike!
Versatility and Delicious Flavor
With its versatility and delicious flavor, this Ultimate No Dairy Ricotta can enhance a wide variety of dishes, making it a must-have in your plant-based kitchen. While I mostly use it as a creamy filling for vegan lasagna, stuffed shells, or manicotti. Its rich texture and flavor make it a perfect substitute for traditional ricotta in the following ways too:
- Spread It: Enjoy a generous layer of vegan ricotta on toast or crackers. Add fresh herbs, tomatoes, or avocado for a delightful breakfast or snack.
- Pizza Topping: Dollop vegan ricotta on your homemade pizza before baking. It pairs beautifully with spinach, mushrooms, and roasted garlic.
- Sweet Treats: Sweeten your vegan ricotta with a bit of maple syrup or agave, and use it as a filling for crepes, a topping for pancakes, or as a layer in parfaits with fresh fruit.
- Sandwich Spread: Spread it on sandwiches or wraps for a creamy, tangy addition. It’s especially good with grilled vegetables or as a base for a vegan caprese sandwich.
- Baked Goods: Use it in place of dairy ricotta in recipes for vegan cheesecakes, cannoli, or other baked goods. It adds a delightful richness without the dairy.
Look Alike
Tofu is a great replacement for ricotta cheese for several reasons, making it a popular choice among vegans and those looking to reduce their dairy intake. It has a smooth and creamy texture that closely resembles ricotta cheese. When blended or mashed, tofu can mimic the ricotta’s consistency making it an excellent substitute in various recipes.
Not usually seen on other tofu ricotta recipes is my use of agar agar and cashews to create a thick and creamy cheese. Agar agar is a plant based gelatin that will thicken the tofu ricotta into the consistency you find in ricotta at good Italian deli! Agar is becoming more readily available in many bulk food spice sections of healthier grocery stores or in a small 2oz. packages which can be purchased on-line. Adding in just a bit of cashews also adds to the thickening of the cheese as it sits.
Also, tofu’s mild, neutral flavor, which makes it a versatile base that can easily be flavored to match the taste of ricotta. By adding ingredients such as nutritional yeast, lemon juice, garlic, and herbs, you can replicate the light and slightly tangy flavor of ricotta.
Also, tofu’s mild, neutral flavor, which makes it a versatile base that can easily be flavored to match the taste of ricotta. By adding ingredients such as nutritional yeast, lemon rind, garlic, and herbs, you can replicate the savory, tangy flavor of ricotta.
Grocery List
Produce
lemon
Pantry
extra-firm tofu
nutritional yeast flakes
white miso paste
garlic granules powder
onion granules
ground nutmeg
Misc
dried Italian herbs
pepper
salt
Add-Ins and Substitutions
Adding spices to vegan ricotta can enhance its flavor and make it more versatile for different dishes. Here are some great spices and herbs you can add to vegan ricotta:
Herbs and Spices for Savory Vegan Ricotta:
- Garlic Powder: Adds a subtle, savory depth.
- Onion Powder: Complements the garlic and adds a bit of sweetness.
- Nutritional Yeast: Provides a cheesy, umami flavor.
- Lemon Zest or Juice: Adds brightness and a slight tanginess.
- Salt and Black Pepper: Essential for seasoning.
- Basil: Fresh or dried, it adds a classic Italian flavor.
- Oregano: Perfect for a Mediterranean touch.
- Parsley: Fresh parsley adds a clean, herbal note.
- Thyme: Adds a subtle earthiness.
- Chives: Fresh chives offer a mild onion flavor.
- Rosemary: Use sparingly for a pine-like aroma and flavor.
- Red Pepper Flakes: For a hint of heat.
Herbs and Spices for Sweet Vegan Ricotta:
- Cinnamon: Adds warmth and sweetness.
- Nutmeg: A little goes a long way in providing a warm, nutty flavor.
- Vanilla Extract: Enhances sweetness and adds a creamy note.
- Maple Syrup or Agave: For natural sweetness.
- Lemon Zest: Adds a fresh, citrusy note.
- Cardamom: Provides a unique, aromatic flavor.
Blending Suggestions:
- Italian-Style Ricotta: Mix garlic powder, onion powder, nutritional yeast, basil, oregano, and parsley.
- Herbed Ricotta: Combine fresh herbs like chives, thyme, and rosemary with a bit of garlic and lemon juice.
- Spicy Ricotta: Add red pepper flakes, garlic powder, and black pepper.
- Sweet Ricotta: Blend cinnamon, nutmeg, vanilla extract, and a touch of maple syrup or agave.
Storing
One of the other great things about this recipe is you can make it ahead if you want to meal prep a bit. This will keep in the fridge for 4 – 5 days, just keep it in a good air tight sealed container to keep as fresh as possible.
Nutrition 411
Tofu is made from condensed soy milk in a process similar to cheese making. It’s often made from GMO soybeans, so if you are worried about GMOs, organic tofu is your best option. It is low in calories but high in protein and fat. It also contains many important vitamins and minerals, including calcium and manganese. All soy foods, including tofu, contain isoflavones, which are believed to be the main cause of tofu’s health benefits. It may improve several markers of heart health. Still, more studies are needed. Adding tofu to your diet may also help reduce your risk of certain cancers, help protect against diabetes, improve bone mineral density and brain function, and reduce symptoms of menopause and depression. Note that further studies are necessary for the many claims of its benefits. (Trusted source.)
Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They are also a good source of copper, magnesium, and manganese which are important for energy production, brain health, immunity, and bone health. They are rich in carotenoids and polyphenols, two categories of antioxidants that may help reduce inflammation and offer protection from disease. Cashews appear to provide fewer calories than once thought and their rich fiber and protein content can help reduce hunger and increase feeling full. Nut-rich diets are consistently shown to be beneficial to heart health. Cashews appear to offer some benefits to lower blood pressure, triglycerides, and cholesterol. However, more studies are needed before strong conclusions can be made. More cashew-specific research is needed and one should always consult with medical professionals for guidance specific to your needs. (Trusted source.)
Ultimate No Dairy Ricotta
Equipment
- High speed Blender
Ingredients
- One 14-ounce block extra-firm tofu drained
- 3 tablespoons nutritional yeast flakes
- ½ teaspoon garlic granules powder
- ½ teaspoon onion granules
- ½ teaspoon Grated rind of 1 lemon
- 1/2 raw cashews optional ~ This ingredient is optional but really helps to thicken the cheese.
- 1 tablespoon liquid agar agar optional ~ To prepare agar agar see notes below. This ingredient is optional but really helps to thicken the cheese.
- ½ teaspoon sea salt or to taste
Additions for Filling Stuffed Shells or Lasagna Layers
- ½ teaspoon black pepper
- 2 teaspoons dried Italian herb mix (dried basil, oregano, rosemary and thyme)
Instructions
- Soak the cashews in water for 6 hours or over night. You can also pour boiling water over them and let sit for 2 hours prior to proceeding.
- Drain the tofu, then use your hands to crumble it into the food processor.
- Add in the cashews and remaining ingredients.
- Process until very smooth, about 60 seconds. If adding the cashews, this will take longer and you may need to add 1-2 tablespoons of water depending on the power of your blender.
- Taste the ricotta, and adjust any flavorings as needed or desired.
- Let the mixture sit for at least 15 minutes to allow the flavors to meld together before using. Set aside.
- Prepared agar gelatin per directions.
- Once the agar is ready, you will need to work very quickly and carefully. This stuff is very hot and will burn you if accidently is spilled on you (kind of like your craft hot glue gun only hotter).
- While the blender or food processor is on and mixing, add prepared agar to the tofu in your blender or food processor. Mix until desired consistency. I like mine creamy so this takes a few minutes and sometimes I need to add 1 teaspoon of water to keep things moving. This is really dependent upon the type and power of your blender. The less water you can use the better.
- You can use this in your favorite recipe right away, or store it in an airtight container in the fridge for up to 5 days.
Notes
More Tofu PF Recipes
Easy, Thick, and Creamy Vegan Tofu Mayonnaise
Grilled Vegetable Focaccia Sandwich
Healthy Baked Vegan Spinach Artichoke Dip WFPB No Oil No Eggs
Eggplant Tacos
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