The Best Homemade Vegan Ricotta Cheese

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Hope you all are having a great Labor Day Weekend! Today I’m sharing a vegan staple that we use all the time in our Italian cooking. I like this vegan ricotta so much that I use it in dishes that I’m not even trying to make vegan, like when I am making something that I know my daughter won’t be eating…

One of the challenges that I faced when veganizing dishes is texture. Flavor can often be created by combining ingredients and color is easy to duplicate too… but the texture is harder to conquer. My favorite vegan dish that I have made so far is my vegan lasagna. It took a few tries to get it just right, but I did. This vegan ricotta cheese makes it so special. The cool creamy “cheeseness” makes all the other flavors in the lasagna pop!

It’s pretty easy to make too…

Ingredients:

• 1 large head of cauliflower, boiled till very soft.
• 1 box of silken tofu
• 2 teaspoons of nutritional yeast
• 1 teaspoon of garlic powder
• 1 teaspoon of salt {I like pink Himalayan}, add more or less to taste.
  
• 1/2 teaspoon of pepper {white is better, but black works too!}
• 1/4 cup of soy or rice milk. {Almond and coconut have too strong of a flavor and are not recommended} When it is really dry out or I am using frozen cauliflower I sometimes add some extra milk. Add enough till the consistency is right.

1. Start by pureeing the tofu and then adding all of the other ingredients except for the  cauliflower to it in a medium sized bowl. Stir and set aside.

2. Take your boiled cauliflower and separate it into 2. The first part you want to puree. The second part you want to blend but leave some texture to it. I pulse it for a few seconds at a time till it resembled ricotta cheese.

3. Now add the cauliflower to the tofu bowl and mix well.

4. This can be used immediately, but if you have some time refrigerate it first. The longer it sits the more the flavors mend and the thicker it gets!

It’s now ready to enjoy. I’ll be sharing the vegan lasagna recipe soon!