Ricotta (vegan). 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. This tofu ricotta is a vegan ricotta cheese substitute that will blow you away!
This nut-free, dairy-free Vegan Ricotta Cheese is wonderfully delicious, so easy to make and so healthy. It makes a great replacement for dairy ricotta and pairs well with so many recipes calling for traditional ricotta. Once you try this, you'll never go back to the dairy version. You can have Ricotta (vegan) using 9 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Ricotta (vegan)
- You need 400 g of tofu ferme.
- You need 3 cs of jus de citron.
- It's 2 cc of d'origan.
- You need 1 cc of basilic séché.
- It's 1 cs of d'ail séché ou 1 gousse d'ail.
- It's 3 cs of d'huile d'olive.
- It's 1 cc of sel.
- It's of Poivre.
- It's 20 g of levure maltée.
You can use this vegan ricotta in any recipe that calls for dairy ricotta. It's perfect for stuffing into large pasta shapes, for layering in a lasagna. I love it scraped over toast, and as a pizza topping. It's delicious tucked into grilled or roasted veggies, and makes a fabulous addition to salad..
Ricotta (vegan) step by step
- Mixer tous les ingrédients et conserver au frais..
Vegan ricotta, a vegan version of ricotta cheese. It truly has the perfect texture! This vegan ricotta is made with tofu. The company's vegan ricotta — aptly called "Better than Ricotta" — is made with tofu, soy protein, brown rice, and olive oil. Plus it tastes so similar to the real dang thing, you probably won't even notice it's vegan.