Homemade tofu vegan ricotta for all the things!
Forget about buying an overpriced commercial brand when you can make your own in five minutes for less than $2
And If you have not yet baked with vegan ricotta cheese, you are in for a real treat!
Homemade Vegan Ricotta made from tofu is one of my favorite things!
From authentic cannoli to the best vegan lasagna you will ever try!
I even slather it on toast instead of avocados from time to time!
One of the best sellers in my bakery was authentic Italian Style Cheesecake!
First make the base ricotta cheese recipe listed below
Then all you have to do is pick which recipe you want to make!
Click the links below for all the recipes!
Don’t forget the best creation ever! Copy Cat Tofutti Cream Cheese!
Vegan Ricotta Cheese
All of the ingredients listed can be adjusted to your taste. Since traditional ricotta cheese is both tangy & sweet I like this ratio listed I also like to add a pinch of nutmeg but this is optional
Ingredients
- 14 ounces Extra Firm Tofu
- ½ teaspoon salt
- 2 teaspoons granulated sugar
- pinch nutmeg
- 2 teaspoons apple cider vinegar or lemon juice
Instructions
- Remove the block of tofu from the package and drain the water by gently squeezing the block to release any excess water/ I do not press it, but of course you can if you like
- Place all of the ingredients into a food processor & blend smooth to the consistency of ricotta cheese
Notes
Storage Vegan ricotta cheese can be stored for up to 1 week in the refrigerator in a clean airtight container
Tried this recipe?Let us know how it was!