This is a basic recipe for all of you vegans who miss ricotta. This vegan ricotta recipe is very easy and great in a pasta dish such as (tofu) lasagna.
As you may have noticed, I love Italian food. I am a huge pasta lover and really like lasagna and cannelloni, which often include ricotta. I had a hard time finding a good vegan subsitute for ricotta cheese. For a while I bought soy cream cheese, but it doesn’t really taste right and has a lot of added ingredients which I don’t recognize. That’s why I decided to make my own ricotta cheese alternative. I made cannelloni the other night with this fake ricotta and my boyfriend didn’t even notice! That’s the biggest compliment I can get, because it’s so much healthier than the real thing. By the way, this recipe also works with cashews so if you don’t like tofu, you can make a great cashew ricotta with soaked cashews instead of tofu.