Ultimate No Dairy Ricotta
Servings: 4 servings
Calories:
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 you're spreading it on toast, stuffing it into pasta, or adding a dollop to your favorite salad, 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 the non-vegans can't tell the difference!
Print Recipe
Equipment
- High speed Blender
Ingredients
- 1 14-ounce block extra-firm tofu drained
- 3 tablespoons nutritional yeast flakes
- 2-5 tablespoons water varies on how well drained the tofu is, how many cashews you use, and how powerful your blender is
- ½ teaspoon garlic granules or powder granules dissolve better in liquids than powder
- ½ teaspoon onion granules or powder granules dissolve better in liquids than powder
- ½ teaspoon sea salt (to taste) depending on your diet restrictions use salt, a salt substitute or none at all.
- ½ cup raw cashews optional ~ This ingredient is optional but really helps to thicken the cheese.
- 1 tablespoon liquid agar optional ~ To prepare agar agar see notes below. This ingredient is optional but really helps to thicken the cheese.
- ½ teaspoon Grated rind of 1 lemon optional - brightens up the cheese but does add a lemon 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 2-5 tablespoons of water if your blender is struggling to create a creamy consistency.
- Add in the cashews and remaining ingredients. Process until very smooth, about 60 seconds. If adding the cashews, this will take longer and you will 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.
Add Agar
- Prepared agar gelatin per directions (if using).
- 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
Adding cashews increases the calorie content of this vegan ricotta, but it also improves its consistency as it bakes, helping the cheese firm up and imparting a nutty flavor. If you choose to leave them out, the cheese will remain loose.
Agar is a plant based gelatin and will thicken the tofu ricotta into the consistency you find in any good Italian deli!
To prepare agar, combine 1 tablespoon of agar powder with 1 cup of water in a saucepan. Bring the mixture to a boil, then reduce to a slow rolling boil and cook for 5 minutes. The mixture should become clear and slightly thickened, indicating that the agar has dissolved completely. Remove from heat and let it cool slightly before using, ensuring it is warm but not hot to avoid altering the consistency of your recipe. Leftovers can be stored in an airtight container in the refrigerator for up to a week. Reheat gently to return it to a liquid state before using again.
