Ricotta Cheese Substitute Vegan Gluten Free
Discover a versatile, creamy, and dairy-free alternative with this Ricotta Cheese Substitute that's both vegan and gluten-free! Perfectly blending raw cashews and firm tofu with zesty lemon juice, nutritional yeast, and a touch of garlic powder, this recipe achieves a smooth yet slightly grainy texture that mimics classic ricotta cheese. Ready in just 15 minutes with no cooking required, this plant-based ricotta is an ideal addition to your favorite lasagna, stuffed shells, or even as a flavorful spread on toast. Tailored for those seeking a health-conscious, allergen-friendly option, it’s rich in protein and packed with flavor, making it the perfect staple for vegan and gluten-free kitchens alike.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 1 block (14 ounces) Firm tofu
- 2 tablespoons Unsweetened plant-based milk (e.g., almond, soy, or oat)
- 2 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Apple cider vinegar
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Fresh basil or parsley (optional, for garnish)
Instructions
Place the raw cashews in a heatproof bowl and cover them with boiling water. Let them soak for 10 minutes to soften. Drain and set aside.
While the cashews are soaking, remove the tofu from its package, drain it well, and gently press it to remove any excess liquid. You can use a tofu press or wrap it in a clean towel and press it lightly with your hands.
In a food processor or high-speed blender, combine the soaked and drained cashews, pressed tofu, plant-based milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, salt, and black pepper.
Process the mixture until it reaches a smooth but slightly grainy ricotta-like texture. Stop occasionally to scrape down the sides of the processor to ensure everything is evenly blended.
Taste the mixture and adjust the seasoning if necessary, adding more salt, lemon juice, or garlic powder to your liking.
Transfer the vegan ricotta to a bowl and garnish with chopped fresh basil or parsley if desired. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Use this ricotta substitute as a filling for lasagna, stuffed shells, ravioli, as a spread on toast, or in any recipe that calls for traditional ricotta cheese.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.3 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 690 mg | 53% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
