This recipe for homemade dairy-free Ricotta cheese is a fabulous substitute for the real thing.
When I went to a plant-based diet, giving up cheese was insanely hard for me! If my family thought I was insane before (which they did), they particularly considered me cRaZy giving up cheese!
I grew up in a family where cheese was our middle name! (not literally, but you get the drift, I’m sure). I used cheese in and on EVERYTHING. I’d sprinkle Cheddar cheese on my salads, smother my pizza in Mozzarella, melt Colby Jack on my nachos, and say “yes please” to cheese at Italian restaurants without telling them to stop. Yes, I was a cheese addict.
I can’t express in words just how excited I was to discover The Ultimate Uncheese Cookbook by Jo Stepaniak. She shares delicious dairy-free cheeses and classic “uncheese” dishes to satisfy those times I want something gooey and “Italian-y”. I discovered a whole new world of flavorful, cheesy-tasting dishes. One cheese in particular that I loved was this homemade dairy-free Ricotta cheese. I was excited to find something that tasted so similar to Ricotta that I could use in my plant-based Italian dishes–like lasagna or manicotti. It is a fabulous ricotta substitute. There is so much to love here that my “cheese tooth” was satisfied.
- 14 ounces firm Tofu
- 1/4 cup fresh lemon juice
- 2 teaspoons dried basil
- 1 tesapoon granulated sugar
- 3/4 teaspoon salt, or to taste
- 1/4 cup non-dairy shredded Mozzarella
- Non-dairy Parmesan or nutrition yeast, to taste
- Using a fork, mash tofu until it resembles curds. Toss in remaining ingredients and refrigerate in an air-tight container until ready to use.
Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak