Ricotta cheese is super versatile, a staple in your filled pasta, and a great addition to sweet recipes as well, this vegan recipe will make you forget the ricotta is actually plant-based!
We've experimented with plenty of cheese recipes, from vegan mozzarella, and delicious french brie, to super simple vegan feta cheese, but we hadn't tried this plant-based ricotta cheese. It is totally customizable, as you can add parsley, vanilla extract, and even garlic and it will make a totally different type of cheese.
6-Ingredient vegan ricotta cheese
Ingredients:
- 1 cup slivered almonds, soaked for 30 minutes
- ½ block extra-firm tofu
- ¼ cup unsweetened soy milk
- 1 teaspoon lemon juice
- 4 tablespoons unsweetened non-dairy yogurt
- ½ teaspoon salt
Method:
Here's the trick, it is as simple as draining the soaked almonds, pressing the tofu to remove the water from the block of tofu, tossing all the ingredients in a food processor, and pulsing until you get a smooth, thick paste.
You can add whatever topping or seasoning you like to give it different layers of taste.
Check other cheese recipes!