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 nut-free, dairy-free Vegan Ricotta Cheese is wonderfully delicious, so easy to make and so healthy.

This vegan ricotta uses slivered almonds to create the perfect ricotta texture. It's ultra cheesy, tangy and wonderful on pizza or spread on crackers. I'm honestly blown away by this vegan ricotta. You can cook Ricotta (vegan) using 9 ingredients and 1 steps. Here is how you cook that.

Ingredients of Ricotta (vegan)

Prepare 400 g of tofu ferme.
It's 3 cs of jus de citron.
You need 2 cc of d'origan.
You need 1 cc of basilic séché.
You need 1 cs of d'ail séché ou 1 gousse d'ail.
You need 3 cs of d'huile d'olive.
It's 1 cc of sel.
Prepare of Poivre.
You need 20 g of levure maltée.

It's my first time using almonds to make a vegan cheese and it works SO well for a ricotta it's unbelievable. This tofu ricotta is a vegan ricotta cheese substitute that will blow you away! Use this nut-free vegan ricotta in place of traditional ricotta in any recipe. Make vegan stuffed shells, lasagna, ravioli, manicotti or even use it in sweet dishes like cakes, cannolis, crepes, or blintzes.

Ricotta (vegan) instructions

Mixer tous les ingrédients et conserver au frais..

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.. This vegan ricotta is made with tofu.