Is ricotta cheese vegan

Vegan ricotta cheese with 6 ingredients | without tofu

Vegan ricotta cheese made from only 6 healthy, plant-based ingredients. You can easily make this ricotta alternative yourself, without soy (no tofu!). The recipe is ready in a few minutes and is perfect for vegan lasagna or as a dip!

I like to make simple recipes that have few ingredients and don't take a lot of time. This chickpea ricotta is a recipe anyone can make, it's a breeze. If you like dips with a cheesy taste, you've come to the right place.

According to Wikipedia, ricotta is a cream cheese made from sheep's and / or cow's milk, which is obtained by adding fresh milk / cream to the whey and precipitating it with acid at 90 ° C. The cheese mass is removed by carefully skimming off the surface of the liquid.

Does this homemade ricotta substitute taste the same? Most likely not exactly the same, but it's still incredibly tasty!

Only 6 ingredients

You read that right I'm sure everyone has salt and pepper at home, so you only have to buy 6 ingredients for this vegan ricotta. But maybe you already have all the ingredients at home. Let's see:

  • Chickpeas - canned or cooked from dry chickpeas
  • garlic - gives a wonderful taste and has many health benefits
  • Lemon juice - you can use lime juice or apple cider vinegar instead
  • Plant-based milk - any vegetable milk is fine. Some examples are almond milk, cashew milk, oat milk, coconut milk, etc.
  • Yeast flakes - give a cheesy taste
  • Ground almonds - you can use finely ground sunflower seeds or cashew nuts instead

All Dimensions can be found, as always, in the recipe below.

How do you make vegan ricotta cheese?

In a food processor, puree the chickpeas, garlic, lemon juice, salt, and pepper. Then add plant-based milk and mix again.

This is what vegan ricotta looks like after adding yeast flakes and ground almonds.

The texture shouldn't be super smooth, it's fine if it's a little coarse.

And that's all! I didn't promise too much, the recipe is really very simple.

If you can't eat chickpeas, you might as well try Tofu ricotta to prepare. I tried it once, but the taste wasn't 100% convinced. The texture was pretty good, but I prefer chickpeas in this vegan ricotta recipe.

How to serve

I love having this ricotta substitute on mine creamy vegan lasagna soup to give. You can see a photo of it below! You can also fill clam noodles with it or vegan lasagna prepare with it! Or simply use the ricotta alternative as a dip with crackers or vegetables. The possibilities are endless! 🙂

Can vegan ricotta be frozen?

Yes, you can freeze this homemade ricotta cheese for up to 3 months. Or store leftovers covered in the refrigerator for up to 5 days.

This almond ricotta is:

  • Vegan (animal milk-free)
  • Tastefully
  • Soy free
  • Gluten free
  • Easy to do
  • Perfect as a side dish / dip

Should you try this ricotta substitute, it would be very nice of you if you could send me one below comment and aStar rating would leave. You are also welcome to post a picture on Instagram and / or Facebook and link me to @elavegan and #elavegan so that I can see your contribution. 🙂

Love you Dips / sauces? Have a look at my other delicious vegan recipes:

Vegan ricotta

Vegan ricotta made from only 6 healthy plant-based ingredients. You can easily make this ricotta alternative yourself, without soy (no tofu!). The recipe is ready in a few minutes and is perfect for vegan lasagna or as a dip!

ingredients

  • 1 can of chickpeas rinsed and drained (approx. 275 g drained weight)
  • 2 cloves of garlic
  • 1/2 tbsp lemon juice
  • Salt and pepper to taste
  • 4-5 tbsp plant-based milk
  • 2-3 tbsp yeast flakes
  • 40 g finely ground almonds

Instructions

  • Chickpeas, garlic, lemon juice, salt and pepper in one Food processor (chopper) puree.
  • Scrape the sides of the chopper with a spatula or spoon, add plant-based milk and mix again briefly.
  • Add the yeast flakes and ground almonds and mix again.
  • Try the dip and, if necessary, add salt / pepper and lemon juice to taste.
  • Use this dip in any recipe that calls for ricotta cheese, like mine vegan lasagna soup or as a dip (for crackers, vegetables, etc.).
  • Store leftovers covered in the refrigerator for up to 5 days.

Remarks

  • Instead of finely ground almonds, you can also use finely ground almonds Sunflower seeds or Cashews use.
  • The Yeast flakes give the ricotta substitute a "cheesy" taste. If you don't use them, increase the amount of ground almonds.
  • Nutritional information is for one in four servings.
Calories 132 Calories from Fat 54
* Percent Daily Values ​​are based on a 2000 calorie diet.

The nutritional information is approximate and has been calculated automatically

Equipment

IF YOU ARE USING PINTEREST, YOU CAN PINE THE FOLLOWING PICTURE: