Vegan Ricotta Cheese Recipes
VEGAN RICOTTA CHEESE
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.
Provided by Delicious Everyday
Categories Appetizer Dips Snack
Time 5m
Number Of Ingredients 8
Steps:
- Mash the tofu with a fork in a medium bowl.
- Add all ingredients and mix until well combined.
Nutrition Facts : Calories 144 kcal, Carbohydrate 6 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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- Add your slivered almonds to a bowl, pour boiling hot water from the kettle over the top and leave them to soak for 1 hour.
- Then drain them and add to your blender jug along with the coconut cream, nutritional yeast, white vinegar, lemon juice, sea salt and garlic powder.
- Blend until you no longer have any chunks. It will still be grainy, but that is fine, that is what you want with ricotta.
- Transfer to a container and keep it stored in the fridge for up to a week. It's also freezer friendly if you want to freeze some.
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- You will need a food processor for this, a blender will not work, not even a vitamix because of the small amount of water used. Trying to use a blender will yield gritty ricotta and trying to add more water to compensate will yield a really bland taste, so a processor is a must here.
- Add the almonds to a large bowl and cover completely with boiling water. You must use boiling water here. Soak for a minimum of 6-8 hours or simply overnight. You MUST soak them this long and do not try to rush this step or do a quick 30 minute boil. Since so little liquid is used to blend up the almonds, the soaking is required. This is what will yield a richer, flavorful ricotta, as opposed to having to add a bunch of water to get it soft during blending.
- Process the almonds into small pieces, but not fully. Add the 5 tablespoons hot water, vinegar, yogurt, salt and process until it resembles ricotta and scraping the sides several times, as needed. It will seem too dry at first, but keep processing until it is smooth and no longer crunchy bits of almond remain. Please understand that food processors can greatly vary in both size and power, so yours may take several minutes to get smooth. You just simply need to be patient. Do NOT stop processing until it's smooth. The recipe works perfectly to get smooth if you do this. I literally let mine go a few minutes without stopping and it gets creamy and fluffy and perfect. Once it reaches the smooth texture, taste and if you desire more tang, add more yogurt or salt. If using the coconut milk, it will not taste as tangy or cheesy so you may want to add a tiny bit more vinegar if needed. The ricotta should be subtle but have a nice mild tangy cheesy flavor.
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- Add all ingredients to a Food Processor and pulse until well-combined; the final mixture should be thick, fluffy, and slightly chunky!
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- Bring the soy milk to a boil then immediately transfer it to a non-metal bowl and quickly add the vinegar. Stir with a wooden spoon for 1 minute and you will see the milk begin to curdle. Now wait for 10 minutes.
- In the meantime, place a strainer over a large bowl/pot, then cover it with a piece of cheese cloth or a clean kitchen towel, but one that doesn't taste like detergent.
- After the 10 minutes, pour the curdled soy milk into the strainer, wrap it in the cheese cloth, put a weight on top and let it drain for about 30 min to 1 hour.I put a bowl full of water over the milk to drain to add a little weight and get a nice firm ricotta within an hour.
- Once the milk has been drained the ricotta is ready to be used for both sweet (such as cannoli or pies) and savoury (such as lasagna, ravioli, cannelloni) dishes. If you like to eat it as it is, add a pinch of sea salt or chopped aromatic herbs and a drizzle of extra virgin olive oil.
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From avirtualvegan.com
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- To a blender add the almond flour, water, sugar and salt. Blend for at last a minute until white, completely smooth and milk-like.
- Place a sieve over a large saucepan. Line the sieve with cheesecloth or a nut milk bag, and strain the milk from the blender through it and into the pan. Give it a good squeeze to get the last of it out. Discard/compost the pulp or see the FAQ's for ways to use it in another recipe.
- Heat the blended milk in the pan over medium heat until just starting to boil. Wait until you see some vigorous boiling bubbles form then turn off the heat right away.
- Immediately add the vinegar to the hot milk and stir. Cover with a lid and leave at room temperature until completely cool. This will take several hours. You can easily leave it up to 6 to 7 hours if you need to go out. Don't be tempted to put it in the fridge to hurry it up. It needs to stay at room temperature.
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- Add all ricotta ingredients (starting with the lesser amount of water (3/4 cup/180 ml and salt (1/2 tsp) as original recipe is written) to a high-speed blender and blend until smooth and creamy, scraping down sides as needed (~2 minutes). You are looking for a well-puréed mixture with only very small bits of almonds intact. Add a bit more water a little at a time if the mixture is having a hard time blending until smooth.
- Taste and adjust flavor as needed, adding more salt for overall flavor, nutritional yeast for cheesiness, and lemon juice for acidity. For even more flavor, you can add in some fresh basil, oregano, or parsley (optional).
- At this point, the “cheese” is ready to enjoy, especially in dishes like Lasagna, Pizza, or Stuffed Shells. However, it can also be wrapped in cheesecloth, formed into a ball, and placed into a fine mesh strainer set over a mixing bowl up to 3 days. This will allow the “cheese” to firm up a bit. However, this is optional. You can also transfer straight from blender to a storage container and refrigerate.
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- Add soaked, drained cashews to a food processor (or a high-speed blender) along with lemon juice, nutritional yeast, garlic powder, sea salt, and lesser amount of water (4 Tbsp or 60 ml as original recipe is written // adjust if altering batch size). Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp (15 ml) at a time until a thick paste forms. I find I get the best texture results with a food processor, but in a pinch, a blender can work too. It just generally requires more scraping and more liquid.
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt to taste, lemon juice for acidity, or garlic powder for garlic flavor. Blend again to combine.
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- Add 2 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp salt, a clove of garlic, and a handful of basil. (Omit the garlic and basil if you are using the ricotta for a sweet dish).
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- Scrape down the sides of the processor with a spatula or spoon, add plant-based milk and pulse again.
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- It’s easiest to make this ricotta using a food processor or blender (with a pulse option), but you can use a fork instead (as long as you’re using tofu and not nuts or seeds; with nuts/seeds, you should soak before blending).
- Add everything to the blender or food processor and pulse until it’s the texture you like. I like somewhere in between super crumbly and super smooth. Just a little textured, slightly spongy, and totally like the ricotta I used to enjoy so much.
- To make with a fork, simply mash the tofu with the back of your fork in a bowl until its the texture you desire.
- Refrigerate in an airtight container for up to 6 days. Use it in a dish or be like me and eat it with a spoon--no judgement here!
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- Place the cashews and milk into the bowl of a food processor fitted with an s-blade, then blend them to a relatively smooth paste.
- Pulse the food processor until the ingredients are uniformly blended and the mixture resembles ricotta cheese.
- Taste-test the mixture and add more lemon juice or salt if you'd like. You can also thin the mixture with extra milk if needed.
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From biancazapatka.com
5/5 (7)Calories 45 per servingServings 2
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From vegkitchen.com
Estimated Reading Time 3 mins
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From eco-labels.org
From eco-labels.org
MISHA'S KIND FOODS – MISHA'S KIND FOODS
LACTOSE FREE · PALEO · KETO · KOSHER PAREVE · 100% VEGAN. ALL CHEESES CONTAINS: CASHEWS • ALMONDS • SHALLOTS Kind to the planet and your body. Misha's World of Flavors SMOKED CHEDDAR. $8.00 BLACK TRUFFLE. $10.00 SARI. $8.00 FRENCH CONNECTION. $8.00 LOX. $8.00 JOI. $8.00 SEVEN POINT FIVE. $8.00 RICOTTA. $8.00 View all. View all 8 products …
From mishaskindfoods.com
From mishaskindfoods.com
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