Dairy-Free Vegan Ricotta Cheese Recipe

Filed under Dairy Free Recipes, Dairy Products, Italian Food, Tofu, Vegan | Comments (3)

I recently made this dairy-free ricotta cheese and used it in a vegan lasagna. I also plan to use it in manicotti and stuffed jumbo shells. It could also be used as a base for dairy-free dips and spreads.

14 oz. box medium firm or firm tofu
2 cloves garlic, finely chopped or 1 tsp garlic powder
1/4 c. olive oil
1 tsp basil
1 tsp oregano
1 tsp parsley
1 tsp salt (or to taste)
dash of black pepper

Mash tofu. Add all other ingredients. Continue mashing until it has a ricotta-like texture. If you want it super smooth, you could put the tofu in a blender or food processor before adding the other ingredients.

Yields 2 cups.

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