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Vegan Ricotta Filling for all the things!

September 12, 2021 By Gretchen Leave a Comment

As I was searching for my Cannoli Cream Cake recipe to send to a friend

I forgot just how many vegan cannoli things I have made over the years!

With homemade vegan ricotta as the base starting point

Tofu Ricotta Recipe

This recipe spins off into just about everything we want to use vegan ricotta for!

From authentic cannoli to the best darned lasagna you will ever try!

The Best Vegan Cannoli Recipe

I guess you can say one of my obsessions to veganize and veganize properly~ was ricotta!

Wait until you see just how easy it is to make and how awesome it is in so many of your favorite desserts!

If you have not yet baked with ricotta cheese, you are in for a real treat!

Lemon Ricotta Cupcakes with Lavender Frosting

Originally I was using store bought brands like Tofutti for all my recipes that called for ricotta cheese

However once I realized how easy it is to turn a block of tofu into amazing vegan ricotta!

My life was changed!

Vegan Cannoli Cake

One of the best sellers in my bakery was authentic Italian Style Cheesecake!

Italian Cheesecake Recipe ~ Vegan

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 using homemade vegan ricotta cheese!

AUTHNTIC CANNOLI

ITALIAN CHEESECAKE

CANNOLI CREAM RUM CAKE

LEMON LAVENDER  CUPCAKES

CASSATA CAKE & CUPCAKES

THE BEST VEGAN LASAGNA EVER

Vegan Ricotta Cheese
 
Print
Prep time
5 mins
Total time
5 mins
 
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
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
  1. Remove the block of tofu from the package and drain the water
  2. Gently squeeze the block to release any excess water
  3. *I do not find it necessary to press the tofu, but of course you can if you like
  4. 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
3.5.3251

 

 

Filed Under: All Recipes, Baking 101, Icings and Fillings, No Bake Desserts

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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