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Vegan Ricotta

The macadamia ricotta is a must-try for those who can eat nuts, while the tofu ricotta is a delectable option for those who need to eat nut-free.
Print Recipe
Cuisine Italian

Ingredients
  

Macadamia Ricotta

  • 1 1/2 cups raw macadamia nuts soaked in a bowl of water for at least 2 hours, then drained
  • 6-8 tbsp water as needed to reach your desired consistency
  • 2 tbsp nutritional yeast
  • 1-2 tbsp fresh lemon juice to taste
  • 1/2-1 tsp salt to taste
  • 1/2 tsp garlic powder

Tofu Ricotta

  • 14 oz. firm tofu, drained
  • 1/4 cup nutritional yeast
  • 2 tbsp extra-virgin olive oil
  • 1-2 tbsp fresh lemon juice to taste
  • 1/2-1 tsp salt to taste
  • 1/2 tsp garlic powder

Instructions
 

  • Choose one of the ricotta recipes, then make by simply combining all ingredients in a high-speed blender or food processor and blending until thick and creamy (you may need to stop to scrape down the sides a few times). Enjoy!
Keyword cheese, Italian, pasta, ricotta, vegan