Kamil Perry
Dairy-free ricotta cheese is a great option for vegans, people with lactose intolerance, or those who are allergic to dairy. It can be made from nuts, such as almonds and cashews, or from tofu, and is a healthy and light alternative to regular ricotta cheese. This substitute has a similar flavour profile, mild taste, and can be used in a 1:1 ratio in various dishes, including lasagna, ravioli, and manicotti. The process of making dairy-free ricotta cheese involves blending specific ingredients, such as almond flour, water, lemon juice, and nutritional yeast, to achieve a smooth and creamy texture similar to traditional ricotta cheese.
| Characteristics | Values |
|---|---|
| Ingredients | Almond flour, water, lemon juice, nutritional yeast, kosher salt, garlic powder, tofu, olive oil, white miso, soy milk, basil, spinach, ground almonds, blanched almonds, lactose-free milk, cream, vinegar |
| Recipe | Combine ingredients in a blender and blend until smooth and creamy. |
| Shelf life | 3 days |
| Use | 1:1 substitute for regular ricotta cheese |
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What You'll Learn
Using tofu as a base
Tofu is a versatile and inexpensive ingredient that can be used to make a dairy-free ricotta cheese. It is also a great option for those with nut allergies or dietary restrictions. The process is simple and can be done in just a few minutes with a food processor or blender.
Ingredients
- Firm or extra-firm tofu: This will give the ricotta a creamy texture that is similar to traditional ricotta cheese. You can also use soft tofu if you prefer a softer texture.
- Nutritional yeast: This adds a cheesy flavour to the ricotta.
- Lemon juice: You can also use white or apple cider vinegar instead.
- Salt: Any type of salt can be used.
- Other ingredients: Depending on the desired flavour and texture, you may also use olive oil, soy milk, onion, garlic, herbs, or spices.
Instructions
- Drain any excess liquid from the tofu, but do not press it.
- Break the tofu into small pieces and add them to a food processor or blender.
- Add the remaining ingredients and blend until smooth and creamy.
- If the ricotta is too thick, add water, soy milk, or olive oil to adjust the consistency.
- Store the ricotta in an airtight container in the refrigerator for up to a week.
Serving Suggestions
This dairy-free tofu ricotta can be used in a variety of ways:
- Spread it on crackers or toast.
- Use it as a dip.
- Stuff it into pasta shells or layer it on lasagna.
- Top your pizza with it.
- Add it to salads for a creamy touch.
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Almond flour as an alternative
Almond flour is a great alternative to make a dairy-free ricotta cheese substitute. It is a simple, creamy, and rich substitute with a fluffy texture and can be used in a variety of dishes. The almond flour ricotta cheese can be used in both sweet and savory recipes, just like regular ricotta cheese.
To make almond flour ricotta cheese, you will need almond flour, water, lemon juice, nutritional yeast, kosher salt, and garlic powder. Combine all the ingredients in a blender and blend on high for 60 seconds. You can adjust the consistency by adding up to another 1/4 cup of water or more to get a smooth and creamy texture, similar to that of regular ricotta cheese. This almond flour ricotta cheese can be used as a 1:1 substitute for regular ricotta cheese in recipes such as lasagna, pizza, dips, or desserts.
It is important to note that almond flour ricotta cheese has a shorter shelf life compared to its dairy counterpart. It can be stored in the refrigerator for up to 5 days and can also be frozen for up to 1 month.
When making almond flour ricotta cheese, you can also experiment with adding different ingredients to enhance the flavor. For example, you can try adding garlic, fresh or dried herbs, nutritional yeast for extra cheesiness, or even a dollop of plain vegan yogurt for added tanginess and creaminess.
Almond flour ricotta cheese is a versatile and delicious dairy-free option that can be easily prepared at home, providing a great alternative for those with dairy sensitivities, lactose intolerance, or dairy allergies.
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Adding nutritional yeast for flavour
Nutritional yeast is a common ingredient in dairy-free ricotta cheese, adding a "cheesy" flavour to the dish. It is not mandatory, but it does enhance the flavour and provides nutritional value. If you are allergic to nutritional yeast or want to avoid it, you can omit it, resulting in a slightly less cheesy but still delicious alternative.
When making dairy-free ricotta cheese, you can add nutritional yeast to the other ingredients in a blender or bowl. The amount of nutritional yeast added can vary depending on your taste preferences and how cheesy you want the final product to be. Start with a small amount, as a little goes a long way, and adjust from there. You can also experiment with different types of yeast to find the one that best suits your taste.
For a tofu-based dairy-free ricotta cheese, combine pressed tofu, oil, nutritional yeast, lemon juice, salt, and black pepper in a medium bowl. Mash the ingredients with a fork or potato masher until well incorporated and a ricotta-like texture is achieved. This usually takes about 3 minutes. You can then stir in herbs if desired and store the mixture in an airtight container in the refrigerator for up to 3 days.
If you're using almonds as the base for your dairy-free ricotta cheese, you can combine blanched almonds, nutritional yeast, salt, and lemon juice in a high-speed blender. Blend until smooth and creamy, adding small amounts of water as needed to achieve the desired consistency. This mixture can be used as a 1:1 substitute for regular ricotta cheese and stored in an airtight container in the refrigerator for up to a week.
Play around with the amount of nutritional yeast and other ingredients to find the perfect balance of flavours that suits your taste preferences. You can also experiment with different bases, such as tofu or almonds, to create a dairy-free ricotta cheese that is perfect for your culinary needs.
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The blending process
Ingredients
Firstly, gather your ingredients. Dairy-free ricotta cheese can be made using either nuts, such as blanched almonds or cashews, or tofu as the base. If using nuts, you can opt for almond flour, which is made from blanched almonds and provides a fine texture. Additionally, you will need water, lemon juice, and other flavourings. Nutritional yeast is highly recommended as it imparts a "cheesy" flavour to the ricotta substitute. Other flavourings can include kosher salt, garlic powder, olive oil, and white miso.
Blending Technique
Place your chosen base ingredient (almond flour or tofu) into a high-speed blender along with the water, lemon juice, and any additional flavourings of your choice. Start with a smaller amount of water, approximately 3/4 cup, and adjust as needed. Blend the ingredients on high speed for 60 seconds. Stop the blender, scrape down the sides to ensure all ingredients are incorporated, and blend again.
Consistency Adjustment
After blending, assess the consistency of your dairy-free ricotta cheese. If it appears too thick, you can adjust the consistency by adding a small amount of water, up to another 1/4 cup, and blending again. You can also add olive oil, soy milk, or other neutral oils to thin the mixture and achieve your desired consistency. Blend until you reach a smooth and creamy texture similar to that of traditional ricotta cheese.
Optional Add-Ins
For a more savoury flavour profile, you can incorporate chopped basil and spinach into your dairy-free ricotta cheese. Simply add these ingredients to your blender and pulse them in, creating a more uniform mixture. Taste and adjust seasoning as needed with salt or other desired spices.
Storage
Once you have achieved the desired consistency and flavour, transfer your dairy-free ricotta cheese to a resealable container and store it in the refrigerator. Note that dairy-free ricotta cheese has a shorter shelf life than its dairy-based counterpart, typically lasting for up to 3 days.
By following these blending instructions, you can create a smooth, creamy, and versatile dairy-free ricotta cheese that can be used in a variety of sweet and savoury dishes.
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Serving and storage
Dairy-free ricotta cheese can be served as a 1:1 substitute for regular ricotta cheese. It can be used in pasta dishes like lasagna, manicotti, and ravioli, and also works well in vegetable bakes and casseroles. It can be dolloped on top of pasta or pizza, or used as a dip. It can also be spread on toast or stirred into pasta or casseroles.
Dairy-free ricotta cheese can be stored in an airtight container in the refrigerator for up to 3 days. It has a very short shelf life compared to regular ricotta cheese, which can be stored for up to one to two weeks after opening. Freezing dairy-free ricotta cheese can result in a crumbly texture, although it is still edible.
Almond ricotta can be wrapped in cheesecloth, formed into a ball, and placed into a fine mesh strainer set over a mixing bowl for up to 3 days to firm up. It can then be transferred to a storage container and refrigerated for up to 5-7 days.
Leftover dairy-free ricotta cheese can be used in scrambled eggs or other recipes.
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Frequently asked questions
Some dairy-free alternatives to ricotta cheese include tofu, nuts (like cashews and almonds), and lactose-free milk and cream.
To make tofu-based ricotta cheese, you will need tofu, olive oil, white miso, garlic powder, salt, and lemon juice.
To make nut-based ricotta cheese, you will need blanched almonds, almond flour, water, lemon juice, nutritional yeast, salt, and garlic powder.
Dairy-free ricotta cheese has a very short shelf life and can be stored for up to three days. It can also be frozen and defrosted, but this may affect its texture.
