Vegan Ricotta Recipe

It doesn’t get any more simple or delicious for dairy free cheese than this!

I first tried out vegan tofu ricotta this past Christmas with my family. I was rolling out and cutting some fresh made pasta for lasagna and also making eggplant rollatini. Growing up I spent holidays with both my Mom’s and Dad’s family which, while both big and fun, meant an over-abundance of food. My Dad’s side is 100% Italian so Christmas Eve, Christmas, the day after Christmas, New Year’s Eve and New Year’s Day are memories of fun with cousins aunts and uncles around lots of fish, poultry, and of course pasta and cheese.

{If you still are confused about soy and think you should avoid it, watch this}

More ingrained in my memory are Christmas Eve’s with my Dad’s parents at our house. Lasagna was standard and something I always looked forward to! My mom’s whole family even still talks about my grandmothers famous eggplant as well (among other dishes).

Now being dairy-free (due to asthmatic reactions) and being a dietitian advocating for little to no processed flours and staying away from pan fried foods isn’t the easiest with these roots. So, to honor my traditions and enjoy the dishes we have all always loved, I healthified our feast as for the first time my family celebrated Christmas at me and my hubs house!

First, I’ll go with sharing the easiest recipe and then share the others in the future. There is so much you can do with this Tofu Ricotta on a weekly basis and I highlight its versatility below. I recommend adding it to your Sunday food prep rotation!

Tofu Ricotta (V, DF, GF)

Ingredients:

1 14-16 ounce package non-GMO extra firm tofu
1 Tbsp olive oil (I use tubby olive Tuscan herb)
3 large cloves garlic
Juice of 1/2 med lemon
1/2 C packed fresh basil
2 tbsp packed fresh oregano (or 1 tsp dried)
1/2 tsp fresh or 1/4 dried thyme
1/2 tsp crushed black pepper
1/4 teaspoon salt
Optional: 2 Tbsp nutritional yeast

Directions:

Drain the water from the tofu package without squeezing out excess.
Add all ingredients to a food processor or high quality blender.
Pulse about 15 seconds then scrape sides of the container.
Pulse an additional 10 seconds.
If consistency is too dry, add 1 tbsp water at a time, pulsing 10 seconds between until desired consistency is reached.

Eat just like you would any ricotta or try one of my favorite ways below!

On garbanzo flat bread pizza

Mixed with red sauce over veggie noodles

On a sprouted grain toast for breakfast or a snack

Mixed with buffalo cauliflower and mushrooms to stuff a vegan calzone

In honor of my grandmother, in eggplant lasagna or rollatini!

I hope you enjoy this ricotta, in many ways, as much as me, my family and my clients!

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5 thoughts on “Vegan Ricotta Recipe

  1. Pingback: How a Dietitian Eats Pasta | Eat Real Live Well

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  5. Pingback: Spring Onion and Asparagus Pasta | Eat Real Live Well

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