Vegan Ricotta Recipes

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VEGAN RICOTTA CHEESE



Vegan Ricotta Cheese image

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

14 oz firm tofu (drained)
juice of 1/2 lemon
1 tbsp dried basil
4 tbsp nutritional yeast
garlic (minced)
1 tbsp olive oil
salt (to taste)
black pepper (to taste)

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

RICOTTA GNUDI



Ricotta Gnudi image

I've only ever had gnudi with 00 flour, but this recipe incorporates semolina for a toothy bite. These pillowy gnudi will accommodate a variety of toppings for example marinara, pesto, or brown butter-sage sauce.

Provided by thedailygourmet

Categories     Homemade Pasta

Time 25m

Yield 6

Number Of Ingredients 12

16 ounces ricotta cheese
½ cup freshly grated Parmigiano-Reggiano cheese
1 large egg, beaten
1 teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon freshly grated nutmeg
¾ cup Italian-style tipo 00 flour
½ cup semolina flour
1 tablespoon flour for dusting
1 (16 ounce) jar marinara sauce
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons fresh basil, cut into ribbons

Steps:

  • Bring a large pot of salted water to a gentle boil.
  • Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
  • Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
  • Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
  • Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
  • Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
  • Drain gnudi and transfer to bowls.
  • Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
  • Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 37.5 g, Cholesterol 64.7 mg, Fat 12.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 890.1 mg

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