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Dairy Free Vegetarian Whipped Ricotta (no tofu!)

April 20, 2020

It is difficult to make a tasty Lasagna dish without cheese.  But if you have given up dairy, are Vegetarian and/or Vegan or lactose intolerant, you do not have to give up the idea of having a really great dish of lasagna because now you can make Vegan Ricotta!

Sometimes homemade vegan ricotta includes a four-letter word:  T-O-F-U. Personally, I don’t have a problem with it but I know  there are tons of people out there who do and I respect that! The simple solution is to use slivered blanched almonds. If you are nut-free then you are stuck with T-O-F-U. Sorry!

Here is my favorite Vegan Ricotta with NO tofu and no dairy. It is very important when you make this that you ONLY use slivered blanched almonds. I purchased mine on amazon (Anna and Sarah brand) – it is a huge bag and will last for quite some time. It is also very important that you use a high speed blender and not a food processor. It takes a loooong time to blend these in the blender and a food processor will not work for this.

Vegan Whipped Ricotta (no tofu, no dairy)

Ingredients:

For the Vegan Ricotta:

2 cups slivered blanched almonds

3-5 Tablespoons Nutritional Yeast

1/4 tsp garlic powder

1-2 cups water

1/2 tsp salt (more to taste)

2-3 Tablespoons fresh lemon juice (I ended up using the juice of one and half lemons)

Optional fresh basil

 

Instructions:

Add all ingredients (except optional basil) to a high speed blender. Start with ONE cup of water. You will eventually need to gradually add more but do this after blending and scraping down the sides of your blender. As you blend, adjust the taste by adding more salt, more nutritional yeast for a “cheesier” flavor and more water for a creamier texture.  You will need to blend this on high off and on for quite some time to get a creamy texture. Don’t be afraid to add more water!  I added fresh cut basil leaves directly to my lasagna while I was making it, but you can add them to your vegan ricotta for a whipped basil ricotta treat that tastes great spread on toast, bagels, etc.

Leftovers last in the fridge for about 7 days.

Vegetarian Lasagna recipe coming up along with a wonderful Vegan Parm!

Enjoy!

Dairy Free Vegetarian Whipped Ricotta - no tofu!
Author: Gay Van Beek for Canterbury Cottage Designs
Ingredients
Ingredients:
  • For the Ricotta:
  • 2 cups slivered blanched almonds
  • 3-5 Tablespoons Nutritional Yeast
  • 1/4 tsp garlic powder
  • 1-2 cups water
  • 1/2 tsp salt more to taste
  • 2-3 Tablespoons fresh lemon juice I ended up using the juice of one and half lemons
  • Optional fresh basil
Instructions
Instructions:
  1. Add all ingredients (except optional basil) to a high speed blender. Start with ONE cup of water. You will eventually need to gradually add more but do this after blending and scraping down the sides of your blender. As you blend, adjust the taste by adding more salt, more nutritional yeast for a “cheesier” flavor and more water for a creamier texture. You will need to blend this on high off and on for quite some time to get a creamy texture. Don’t be afraid to add more water! I added fresh cut basil leaves directly to my lasagna while I was making it, but you can add them to your vegan ricotta for a whipped basil ricotta treat that tastes great spread on toast, bagels, etc.

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