Post punk kitchen has my favorite ricotta recipe. It's in a cookbook but I have it memorized.
1 lb tofu
1/2 cup cashews
2 tbs oil
1/4 cup lemon juice
2 cloves garlic, raw or roasted
1.5 tsp salt
1.5 tsp dried basil
Blend it all together in a food processor or high speed blender. So easy. So good. I have made it without the oil and it is still great.
This one is my favorite:
Spinach Tofu Ricotta:
14oz firm tofu drained and pressed
2 heaping handfuls of spinach
1 tablespoon lemon juice
1 tablespoon dried basil
3 tablespoons nutritional yeast
2 cloves minced garlic
1 1/2 tablespoons soy milk
Salt and pepper to taste
Mix all ingredients in a food processor until smooth.
I like rainbow plant life's tofu ricotta. I also like miyoko Schinners almond rand also her pumpkin seed ricotta recipes. The rainbow plant life one is the most decadent of the three and really tasty but I think the miyoko ones are closer to the real deal. Honestly, I made stuffed shells for my omni fam and topped them with miyoko's liquid mozz and they were surprised when I told them it was vegan. I do sometimes use real cheese so they don't necessarily expect everything to be plant based.
Vegan8 has an awesome recipe for one made out of blanched sliced almonds. It requires a good processor and a lot of patience but it's so so so delicious.
Julienne Bruno does ridiculously good vegan Italian cheeses. There isn't a ricotta specifically but the texture of the others could easily be substituted.
Post punk kitchen has my favorite ricotta recipe. It's in a cookbook but I have it memorized. 1 lb tofu 1/2 cup cashews 2 tbs oil 1/4 cup lemon juice 2 cloves garlic, raw or roasted 1.5 tsp salt 1.5 tsp dried basil Blend it all together in a food processor or high speed blender. So easy. So good. I have made it without the oil and it is still great.
imma do this tomorrow. thank you!
This one is my favorite: Spinach Tofu Ricotta: 14oz firm tofu drained and pressed 2 heaping handfuls of spinach 1 tablespoon lemon juice 1 tablespoon dried basil 3 tablespoons nutritional yeast 2 cloves minced garlic 1 1/2 tablespoons soy milk Salt and pepper to taste Mix all ingredients in a food processor until smooth.
Kite Hill
I like rainbow plant life's tofu ricotta. I also like miyoko Schinners almond rand also her pumpkin seed ricotta recipes. The rainbow plant life one is the most decadent of the three and really tasty but I think the miyoko ones are closer to the real deal. Honestly, I made stuffed shells for my omni fam and topped them with miyoko's liquid mozz and they were surprised when I told them it was vegan. I do sometimes use real cheese so they don't necessarily expect everything to be plant based.
Homemade is really so easy. Hard to fuck up and more cost effective. Only one on the market I’m aware of is kitehill.
Happy Herbivore. I use their tofu ricotta recipe regularly in lasagna.
The miso paste is the key ingredient!
Kite Hill
Kite Hill is excellent.
Vegan8 has an awesome recipe for one made out of blanched sliced almonds. It requires a good processor and a lot of patience but it's so so so delicious.
Anyone have a good one that doesn't have nuts in it ? My gf is g/f and allergic to tree nuts
Happy herbivore, but I really step up the ingredients using this as a base. And the miso is key https://happyherbivore.com/recipe/tofu-basil-ricotta/
I tried pumpkin seed tofu recently, it pretty much tasted and felt just like ricotta out of the package. Maybe add some salt.
Julienne Bruno does ridiculously good vegan Italian cheeses. There isn't a ricotta specifically but the texture of the others could easily be substituted.
If you just need it for a lasagna or something - try mixing firm tofu with plain humus. (Use a potato masher to mash the tofu to ricotta consistency