This weekend, Matt and I took some time off work to visit family in New York and Connecticut. Knowing my Italian-American family, it was no surprise that my mom made sauce, meatballs, and macaroni for dinner on Sunday night. Traditionally, we always have warm Italian bread, parmesan and ricotta cheese on the side too.
Growing up, my favorite way to eat ricotta cheese was cold and plopped right on top of my pasta, never mixing it in with the sauce. Warm ricotta just wasn’t my thing at the time (I barely even liked lasagna… I was weird!).
I’ve never seen vegan ricotta cheese at the store so Matt and I challenged ourselves to come up with our own vegan ricotta cheese recipe that tasted like what we remembered from my mom’s house.
We usually use cashews in everything cheesy but almonds added a milder taste that we really loved for this vegan ricotta cheese. The recipe we came up with uses almonds, tofu, and non-dairy yogurt to create a creamy, tangy, ricotta flavor that pairs perfectly with tomato sauce and pasta.
Delicious and simple vegan ricotta cheese made with soaked almonds, tofu and non-dairy yogurt.
- 1 cup slivered almonds
- 3.5 ounces extra-firm tofu (1/4 of a 14 oz block - pressed)
- 1/4 cup unsweetened soy milk
- 4 tablespoons unsweetened non-dairy yogurt (we used So Delicious Dairy Free Coconut Milk Yogurt)
- 1 clove fresh garlic
- 2 teaspoon nutritional yeast
- 1 teaspoon lemon juice
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 3 leaves chopped basil (optional)
Measure slivered almonds into a large bowl and cover with hot water. Soak for at least 30 minutes, or until soft. Drain remaining water once done soaking.
Meanwhile, press the tofu in a tofu press or by wrapping in paper towels and setting a heavy pan on top for 15 minutes, changing out the paper towels halfway through.
Add all ingredients into a food processor. Pulse and process, scraping down sides when needed, until smooth and thick.
This recipe makes about 2 cups of ricotta.