How to Make Vegan Ricotta Cheese

Making ricotta cheese in the blender!

Making dairy-free ricotta cheese in the blender!

I am always looking for quick and easy recipes, especially around the holidays. This one is quick and delicious – and vegan (always a huge plus for me!) It is ultra clean and will help you create a filling meal that can satisfy your hungry family and guests.

I love Italian foods! Having an allergy to dairy makes it impossible to enjoy all of my delicious cheesy favorites. But, I have learned how to be creative with my cooking and discovering how to make cheeses out of nuts is one of the most exciting discoveries I have found. Yes, sadly, this is exciting news for me!

Anyway, after getting over the feeling of being overwhelmed at such a daunting task, I dug in and have happily surprised myself with just how easy some of these seemingly complicated recipes (like nut cheese) can be.

Vegan ricotta cheese is not only packed with protein and other nutrients, it is easy to make and if you are vegan, it will keep you from feeling left out when everyone else is enjoying that delicious holiday lasagna, baked ziti, stuffed shells, or eggplant rollatini, to name a few.

Here is a recipe for tasty homemade, vegan ricotta cheese.  You can use it in any of the foods listed above or in other favorites where ricotta cheese is a must.

I made gluten-free stuffed shells with Tinkyada shells. Top with your favorite tomato sauce and shredded vegan cheese and viola!

I made gluten-free stuffed shells with Tinkyada shells. Top with your favorite tomato sauce and shredded vegan cheese and viola!

Ingredients:

  • 1 cup of raw macadamia nuts (soaked at least 4 hours)
  • ½ cup raw cashews (soaked with macadamia nuts)
  • ½ cup almond, rice or other non-dairy milk
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 4 small cloves garlic (I am a garlic lover so I tend to go high on the garlic – you can add more or less to taste)
  • ¾ teaspoon sea salt
  • 2 tablespoons dried parsley
  • 2 tablespoons dried basil
  • 1 cup of chopped kalamata olives or olives of choice (optional)

Method:

Drain the nuts of the soaking water and place them in a high speed blender or food processor.

Puree with milk, lemon juice, olive oil, garlic and salt until they reach a fluffy consistency. If you are using a food processor, this may take a few minutes and you will need to scrape down the sides of the bowl a couple of times during the processing.

Transfer the fluffy ricotta cheese to a bowl and fold in the parsley, basil and olives.

It is now ready to use in your favorite recipe!

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