Perfect Vegan Ricotta Cheese (5 Minutes!)
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
5 servings
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Calories
80 kcal
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Course
Side Dish
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Cuisine
Italian-American Fussion
Perfect Vegan Ricotta Cheese (5 Minutes!)
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Are you ready for the best vegan ricotta? It's creamy, versatile, and perfect for all of your favorite Italian recipes. Only 5 ingredients, 1 bowl, and 5 minutes to make a batch. Rich in plant-based protein, it's a satisfying addition to entree recipes. No nuts, oil, or nutritional yeast.Yield: makes about 2 cups. Recipe lightly adapted from the tofu ricotta in Miyoko Schinner's book Artisan Vegan Cheese.
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Ingredients
- 1 (14 oz) package firm tofu Extra firm can also be used.
- ½ cup plain, unsweetened vegan yogurt See Notes.
- 1 tablespoon lemon juice
- ¾ teaspoon fine sea salt or mineral salt See Notes re: sweet recipes.
- ¾ teaspoon garlic powder
- ¾ teaspoon Italian seasoning blend
Instructions
- There's no need to press the tofu, but we do want to remove some of the water. Drain the package, and wrap a tea towel or paper towels around the block of tofu. Holding the tofu over the sink lightly squeeze to remove some of the water. Place the tofu in a bowl with the other ingredients.
- Use a fork to mash the tofu and incorporate it with the yogurt and seasonings. Mash until the ricotta is as creamy as you like.
- Taste for seasoning, adding more yogurt, garlic, salt, and herbs, if desired. The tofu ricotta can be used now in a recipe or refrigerated for later use.
Notes
- Yogurt
- Whether made from oats, coconut, cashews, almonds, or soy, look for a plain, unsweetened non-dairy yogurt for this recipe. If you have trouble finding one in your local grocery store, you can always make your own. I have two yogurt recipes - cashew and almond.
- Sweet vs Savory Uses
- The seasonings in this recipe are geared toward savory recipes. If you're planning to make a sweet recipe with ricotta, omit the garlic powder and Italian seasoning and start with half the amount of salt. Taste and adjust, adding more lemon if desired.
- Storage
- Store vegan ricotta in an airtight container in the refrigerator for up to 5 days. As it sits some liquid may separate. Either stir it back in or strain it away. Tofu ricotta is freezer friendly. From frozen, thaw overnight in the refrigerator.
Nutrition Information
Show Details
Calories
80kcal
(4%)
Carbohydrates
4g
(1%)
Protein
8g
(16%)
Fat
4g
(6%)
Cholesterol
0mg
(0%)
Sodium
355mg
(15%)
Fiber
1g
(4%)
Calcium
164mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Cholesterol | 0mg | 0% |
| Sodium | 355mg | 15% |
| Fiber | 1g | 4% |
| Calcium | 164mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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