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Vegan Ricotta Cheese Substitute

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Use tofu to make a cholesterol-free lower-fat ricotta cheese substitute that is 100% vegan and dairy-free! If you need a ricotta cheese substitute for a vegan lasagna or ravioli, try this simple yet convincing ricotta cheese substitute. It's made with fresh garlic and shallots for plenty of savory flavor, with a bit of nutritional yeast and lemon for a cheese-like taste. Like all vegan recipes, this ricotta cheese substitute is dairy-free, egg-free and cholesterol-free.

Vegan ricotta cheese recipe courtesy of Chef Scot J. Jones.

Ingredients:

  • 8 ounces firm tofu
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced shallot
  • 1/2 teaspoon plum vinegar, preferably Umi brand
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon nutritional yeast flakes
  • 1/2 teaspoon chopped fresh basil
  • 1/2 teaspoon chopped fresh parsley
  • Kosher salt and freshly cracked black pepper

Preparation:

Press the tofu through a potato ricer into a large bowl. If you don’t have a potato ricer, mash the tofu with your hands until crumbly.

Add the remaining ingredients and mix well. It should be the consistency of ricotta cheese.

Makes about 1 1/2 cups tofu ricotta "cheese".

 

Use your tofu ricotta to make Chef Scot's Hot Italian peppers stuffed with herbed risotto

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