Dairy Free Ricotta

This vegan cheese is so simple to make and taste amazing. I might even dare to say better than the real thing. The ingredients are fairly simple with easy alternative swaps to fit your pantry or dietary needs. Allergic to nuts simply omit. No miso just add 1 tsp of salt. Regardless of the substitutions you will still end up with a delicious ricotta cheese.

It can be used in a variety of recipes such as lasagnas, spinach artichoke dip, pizza, added to soups, rice casseroles, makes a great Alfredo sauce simply thin with milk, manicotti, homemade ravioli. The list could keep going! I hope you love this ricotta as much as my family and friends do! Those that tried it still think it was real cheese. My dad included and he’s a cheese fanatic.

Prep Time 20 mins

Cook Time 45 mins

Rest Time 10 mins

Total Time 1 hr 15 mins

Cooking Method: Baking, Blending, Sautéing

Cuisine: Italian

Courses: Sauces, Dips, and Fillings

Difficulty: Intermediate

Cooking Temp: 375 C

Description

This vegan cheese is so simple to make and taste amazing and dare I say better than the real thing.

Ingredients

28 ounces extra firm tofu
2 lemons zest included juiced
2 tb white miso paste (sub option 1 tsp of salt = 2Tb miso)
2 onions sautéed in pan or oven method steps below
1 bulb garlic
1/2 tsp salt can add more depending on miso
1/2 cup nutritional yeast (40g=½ cup)
½ cup cashews soaked in hot water 5 minutes (Optional)

Instructions

1
Preheat oven to 375F. Begin by cutting the flat portion of the garlic bulb top off and drizzle a small portion of oil and wrap into a foil bulb.
2
Next line a baking sheet with foil and drizzle of olive oil. Toss the diced onion with olive oil. Bake the garlic bulb and diced onion for total of 40-50 minutes. Stir the onions halfway through. Alternatively you can just sauté the onions in a sauce pan. The onions should be caramelized and soft. The garlic should be soft and gooey. Simply squeeze the uncut end to get the gooey garlic deliciousness out.
3
In a food processor or high powered blender you will most likely have to work in batches with tensing ingredients otherwise you might have too much to blend.
4
Add the tofu, lemon juice or vinegar, miso, salt, and cashews along with the roasted garlic and onions. You may need additional water or dairy free milk of choice to get it to the right consistency.
5
Once smooth, store in the fridge 3-4 days. This freezes well for lasagna although it might darken in color and lose some water. Simply re-stir once defrosted. I store extra in an ice cub trays so I can add to soup or sauces in a pinch without defrosting.

Keywords: ricotta

Read it online: https://twinkletoestastings.com/recipe/dairy-free-ricotta/