Vegan Ricotta Cheese
User Reviews
5
Vegan Ricotta Cheese
Description
This Vegan Ricotta Cheese uses extra-firm tofu as the base, blended with fresh lemon juice and zest to give a bright acidity similar to dairy ricotta. The addition of olive oil and nutritional yeast introduces richness and a mild savory flavor, while garlic, oregano, and red pepper flakes provide aromatic and spicy touches.
The food processor creates a creamy texture suitable for spreading or filling pasta dishes. The use of nutritional yeast contributes a cheesy flavor without dairy, making it suitable for vegan diets but versatile enough for many other uses.
This ricotta substitute pairs well in vegetarian lasagna or stuffed shells, where it can replace traditional ricotta without sacrificing creaminess or flavor impact. The lemon zest and fresh garlic are key to mimicking the fresh and pungent qualities of dairy ricotta.
The recipe yields about two and a half cups of vegan ricotta, sufficient for standard pasta filling recipes.
Ingredients
- 14 ounces extra-firm tofu drained
- 3 tablespoons lemon juice fresh
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon zest
- 2 garlic cloves
- 1 teaspoon salt sea salt
- ½ teaspoon oregano dried
- ¼ teaspoon red pepper flakes
Instructions
- In a food processor, place the tofu, lemon juice, olive oil, nutritional yeast, lemon zest, garlic, salt, oregano, and red pepper flakes and pulse until creamy.
- Use in this vegetarian lasagna recipe or this stuffed shells recipe.
Notes
- Yield is approximately 2½ cups, suitable for lasagna or stuffed shell recipes.
- Use extra-firm tofu drained thoroughly for best creamy texture.
- This vegan ricotta offers a dairy-free alternative with refreshing lemon and herb flavors.
User Reviews
Overall Rating
5
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