Easiest Way to Prepare Perfect Vegan Ricotta

Vegan Ricotta. I never thought vegan ricotta cheese could taste so good - until now. Because they've already been soaked and the skins removed, the almonds don't need to be soaked before blending! Plus it tastes so similar to the real dang thing, you probably won't even notice it's vegan.

Once you try this, you'll never go back to the dairy version. Vegan cashew ricotta cheese tastes just like the ricotta I was accustomed to for many years before becoming vegan. It's soy-free (no tofu) for those limiting their soy intake, and is a simple recipe with lots of possibilities. You can cook Vegan Ricotta using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Vegan Ricotta

1. You need 1 block of tofu.
2. You need 2 tbsp of nutritional yeast.
3. Prepare 1 tbsp of garlic powder.
4. It's 1 tsp of oregano.
5. Prepare 1/2 tbsp of basil.
6. It's 1/2 tbsp of lemon juice.
7. It's 2 tbsp of olive oil.

To make Quick Vegan Tofu Ricotta: Sauté up the onion and garlic until the onions have turned translucent and begin to brown. Break the tofu into four pieces, and add it to a food processor or blender. Add in the onions and garlic, and all of the remaining seasonings. Blend until smooth and creamy stopping to scrape the sides as needed.

Vegan Ricotta step by step

1. Press or wring excess water out of tofu; you can do this by placing the block on a clean dish towel (or dirty, I don't own you), wrap it up, and place a clean (again, or dirty) pan on top and placing canned goods inside for pressure. If you use your own force you may prematurely crumble the block..
2. Now go to town! Finely crumble the tofu into a large mixing bowl and add the rest of the ingredients. Using a fork makes it easier as the pieces get smaller. You want the texture to be as fine as you like your traditional ricotta..
3. Now you are ready to use your Vegan Ricotta Cheese as you please: stuffed shells, lasagna, or straight out of the bowl!.

This vegan ricotta uses slivered almonds to create the perfect ricotta texture. It's ultra cheesy, tangy and wonderful on pizza or spread on crackers. I'm honestly blown away by this vegan ricotta. It's my first time using almonds to make a vegan cheese and it works SO well for a ricotta it's unbelievable. New Roots makes vegan ricotta out of cashew milk.

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