Did you know that by adding homemade tofu vegan ricotta to your cake batter makes super fluffy cupcakes?
If you have not yet baked with vegan ricotta cheese, you are in for a real treat!
Home Vegan Ricotta made from tofu is one of my favorite things!
From authentic cannoli to the best darned lasagna you will ever try!
I even slather it on toast instead of avocados from time to time!
One of my obsessions early on to veganize and veganize properly was ricotta cheese!
The homemade version is way better than any store bought vegan ricotta and unbelievably cheap and easy to make too!
Originally I was using store bought brands like Tofutti for all my recipes that called for ricotta cheese
However once I realized how easy it is to turn a block of tofu into amazing vegan ricotta my life was changed!
One of the best sellers in my bakery was authentic Italian Style Cheesecake!
First make the base ricotta cheese recipe listed below
Then all you have to do is pick which recipe you want to make!
Click the links below for all the recipes using homemade vegan ricotta cheese!
Vegan Ricotta Cheese
All of the ingredients listed can be adjusted to your taste.
Since traditional ricotta cheese is both tangy & sweet I like this ratio listed I also like to add a pinch of nutmeg but this is optional
Ingredients
- 1 Package (14oz) Extra Firm Tofu
- ½ teaspoon salt
- 2 teaspoons granulated sugar
- pinch nutmeg
- 2 teaspoons apple cider vinegar or lemon juice
Instructions
- Remove the block of tofu from the package and drain the water
- Gently squeeze the block to release any excess water
- *I do not find it necessary to press the tofu, but of course you can if you like
- Place all of the ingredients into a food processor and blend smooth to the consistency of smooth curd ricotta cheese
Notes
Vegan ricotta cheese can be stored for up to 1 week in the refrigerator in a clean airtight container
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