Vegan Ricotta Cheese Recipe
You only need 8 plant-based ingredients to make this Vegan Ricotta Cheese. And it is effortless to make and only takes about ten minutes!
This Vegan Ricotta Cheese is simple, healthy, and yummy! Absolute for Stuffed Shell, Lasagna, using for a spread on bagel in the morning, and more.
“I wish I eat like you, but it's too hard to give up on cheese.” If you heard that, we've got you covered. You can tell this Ricotta Cheese recipe to your friends 😉
Being a vegan for a while and having LOVED cheese (most of us do), you may have started to struggle with craving on some of your favorite recipes include cheese.
Sometimes (maybe often) you want something tasty, satisfying, and savory food. But you know that cashew ricotta cheese at the grocery store costs you a bit much to get all the time. And cashew nuts are not cheap to make your own at home either.
So, maybe you have a dilemma all the time like… you have a little bit of cashew ricotta cheese that you bought in your refrigerator, but you know that won't be enough for your favorite Eggplant Lasagna that you want to make.
If you have been struggling like that, this recipe is for you. Because this ingredient list-things are on your hand!
And it is delicious! It's better than store-bought, plus it only costs you a few bucks to make, and you get more than double the amount! It can't go wrong with this.
There are a few “secret” ingredients to this Vegan Ricotta. For taste, we add some miso paste beside Nutritional Yeast to make a mysterious, “cheesy” flavor. For texture, we use a Firm Tofu for the delicacy of ricotta cheese.
You can even make it with a blender like Ninja if you don't have a food processor. Add those ingredients to a blender or food processor with some Lemon, Garlic, Avocado Oil, and Salt, and you’re good to go! You can use this Vegan Ricotta Recipe in almost any recipe that includes Ricotta Cheese. You will love to use this cheese in your Eggplant Lasagna or even regular Vegan Lentil Spinach Lasagna for sure!
1 block Organic Firm Tofu, pressed
2 tbsp Nutritional Yeast
3 cloves Garlic
2 tbsp Juice of Lemon
2 tbsp Avocado Oil (or Olive Oil)
1 tbsp Dried Parsley
½ tbsp Miso Paste (White Miso if possible)
1 tsp Salt
* Optional: Black Pepper, 2 tsp Italian Seasoning or other spices of choice
Place all ingredients to a blender (or Food Processor) and mix well; the final mixture should be fluffy but thick!
We love using as spread on the bagel in the morning. It's a guilt-free spread for bagel lovers and many other meal. LOL.
Hope you try this recipe and like this vegan ricotta cheese. Let us know when you try making it. We'd love to hear from you.