This creamy dairy-free ricotta is as good as the real thing! Made with only a few healthy ingredients it can be whipped up in 5 minutes! What's not to love about that?
This easy ricotta is perfect to enjoy with your favourite pasta, crepes or use as an easy dairy-free dip for crackers or enjoy on a platter.
Being dairy-free this ricotta is of course Vegan friendly too! It is also nut-free, low calorie, and zero cholesterol.
If you have been dairy-free for a while (either by need or choice) there are definitely a few things that are hard to replace.
Cheese, creamy fillings, and sauces are up there on that list!
But pop this creamy dairy-free ricotta into your next favourite pasta dish and I assure you, you will not miss the dairy and your cravings will be satisfied!
Speaking of cheese, did you know that ricotta isn't technically cheese? Ricotta is made from heating whey which is leftover from making cheese.
Ricotta Ingredients:
This dairy-free ricotta only contains a handful of ingredients:
- Tofu - I always buy organic tofu made from non - GMO soy. Firm tofu works better to give the right "ricotta" consistency.
- Garlic - You can use fresh garlic cloves or garlic powder, I like to use fresh garlic.
- Good quality salt - I like to use Himalayan sea salt, this brings a well-rounded flavour to the ricotta.
- Olive oil - Pure olive oil works best, extra virgin olive oil can be a bit overpowering in flavour.
- Fresh ground black pepper and lemon juice.
- Fresh herbs - These are optional but do give extra the ricotta extra flavour, basil is my favourite, but oregano or parsley would also be good options.
- Nutritional yeast - This is optional, this gives a more intense "cheesy" taste. As traditional ricotta is quite mild in my opinion this recipe works without the addition of nutritional yeast, I urge you to try with and without and see what you prefer!
So.. as mentioned, this dairy-free ricotta is very easy to make.
You simply add the ingredients into your food processor.........
and blitz....that's it! It's ready to eat.
Additional Notes
- Don't over-pulse the ricotta in your food processor or it will become too runny.
- If you would like the ricotta to be smoother and creamier add more olive oil.
- The nutritional calculation is approximate only and based on a serving size of ¼ cup of ricotta per person.
- Taste the ricotta once blended and add more seasoning if you desire.
- You can keep this dairy-free ricotta in the fridge in an air-tight container for up to 5 days to use as needed.
Other recipes you might like to try:
- Creamy dairy free curried chickpea lettuce wraps, they make an easy, healthy lunch.
- This spiced chickpea buddha bowl with a cumin cashew dressing is easy to make and delicious!
- For a filling, healthy dinner this Vegan chipotle burrito bowl is full of fresh veggies that the whole family can enjoy.
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.
If you make this dairy-free ricotta, I’d love for you to give them a star rating ★ below. You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!
Hope
Dairy-Free Ricotta (Vegan)
Creamy dairy-free ricotta perfect for pasta, lasagne, cannelloni or crepes. This ricotta is dairy-free, nut-free, and Vegan and Keto friendly.
Ingredients
- 1 block firm tofu, organic, 300gm/10.5oz
- ⅓ cup basil leaves or preferred herbs
- 2 Tbs olive oil
- 2 Tbs lemon juice
- 1 Tbs nutritional yeast - optional, see notes.
- 1 garlic clove
- ½ teaspoon himalayan sea salt
- ¼ teaspoon ground black pepper
Instructions
- Drain the tofu and pat dry.
- Roughly break up the tofu and place it in your food processor.
- Add the rest of the ingredients.
- Pulse for 1-2 minutes until you have a ricotta-type consistency.
- Taste and add more seasoning if desired.
- Place the dairy-free ricotta in an airtight container in the fridge for up to 5 days.
Notes
- Nutritional yeast is optional and this ricotta recipe will work without it but it does give the ricotta extra "cheesy" flavour.
- Don't over pulse the ricotta in your food processor or it will become too runny.
- Firm tofu works better than silky tofu for the right "ricotta" consistency. I always use organic tofu made from non GMO soy.
- The nutritional calculation is approximate only and based on a serving size of ¼ cup of ricotta per person.
- Taste the ricotta once blended and add more seasoning if you desire.
Nutrition Information
Yield 6 Serving Size ¼ cupAmount Per Serving Calories 59Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 132mgCarbohydrates 1gFiber 1gSugar 0gProtein 2g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
Google Web Story: Vegan Ricotta
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