Vegan Ricotta Cheese
Prep time
Total time
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
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
Serves: 2 cups
Ingredients
- 1 Package (14oz) 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
- Gently squeeze the block to release any excess water
- *I do not find it necessary to press the tofu, but of course you can if you like
- Place all of the ingredients into a food processor and blend smooth to the consistency of smooth curd ricotta cheese
Notes
Vegan ricotta cheese can be stored for up to 1 week in the refrigerator in a clean airtight container
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-ricotta/