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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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Taste the mixture and adjust the seasoning if necessary, adding more salt, lemon juice, or garlic powder to your liking.
Step 6
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.
Step 7
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
| Serving size | (588.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1012.1 |
| Total Fat 68.3g | 0% |
| Saturated Fat 11.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1292.4mg | 0% |
| Total Carbohydrate 53.9g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 12.3g | |
| Protein 69.3g | 0% |
| Vitamin D 12.5IU | 0% |
| Calcium 690.4mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 1578.7mg | 0% |
Source of Calories